At Tigre in New York’s Lower East Side neighborhood, executive bar director William Elliott has reimagined a category of drinks called “mists.” Originally appearing in Playboy’s Host & Bar Book, published in 1971, mists consisted simply of straight spirits topped with crushed ice and the optional lemon twist. At Tigre, the quartet of mists prove that spirit-forward drinks need not be so dark and serious. Each mist is named after a fruit: Watermelon for instance, pairs its namesake with potent French pastis, a coupling inspired by one of bartender Orlando Franklin McCray’s creations. The Guanabana (or soursop in English), meanwhile, spotlights sotol alongside lime juice and a teaspoon of coconut liqueur.
- 1 1/4 ounces sotol, preferably Sotol Por Siempre
- 1/4 ounce lime cordial (see Editor’s Note)
- 1/4 ounce lime juice
- 1/4 ounce guanabana purée
- 1 teaspoon coconut liqueur, preferably Kelani
Garnish: manicured lime twist on a cocktail pick
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Fine strain into a rocks glass and top with crushed ice.
- Garnish with a spritz of sotol and a manicured lime twist on a cocktail pick.
2 cups white sugar
2 cups lime juice
Peels of 5 limes
1/2 ounce vodka
In a large container, combine the sugar, lime peels and vodka and let sit overnight, or for 12 hours. Add the lime juice and whisk until sugar is dissolved. Fine strain the mixture into a sealable container. Will keep, refrigerated, for up to one month.