My Dear Unfortunate Successor

Courtney Colarik, Pouring Ribbons | New York City

bitters cocktail illo

Having first appeared as part of the Moody Authors menu at Pouring Ribbons, the star ingredient in this loose riff on the Sazerac is chocolate milk-washed mezcal. “It’s not an overwhelming flavor,” Colarik notes. “It doesn’t take over.”

Addictive as the final result may be, Colarik explains one potential drawback, namely that milk-washing doesn’t remove lactose from the drink: “One of our regulars came in and took a Lactaid pill just to try [it].”

Ingredients

Serving: 1

  • 1/2 ounce Copper & Kings lavender absinthe
  • 1/2 ounce Copper & Kings lavender absinthe
  • 1 1/4 ounce mezcal, preferably Del Maguey Vida
  • 1 1/4 ounce mezcal, preferably Del Maguey Vida
  • 3/4 ounce chocolate milk-washed mezcal (see Editor's Note)
  • 3/4 ounce chocolate milk-washed mezcal (see Editor's Note)
  • 1 teaspoon agave nectar
  • 1 teaspoon agave nectar
  • 1 teaspoon vanilla syrup
  • 1 teaspoon vanilla syrup
  • 1 teaspoon green Chartreuse
  • 1 teaspoon green Chartreuse

Garnish: orange peel, expressed and discarded

Directions
  1. Rinse a teacup with lavender absinthe. Pour out the excess, and set aside.
  2. Combine all remaining ingredients in a mixing tin and shake with ice.
  3. Strain into prepared teacup.
  4. Twist orange peel over the top of the drink to express oils, then discard.
Editor's Note

Chocolate Milk-Washed Mezcal:
12 ounces chocolate milk, such as Ronnybrook
1 liter mezcal, such as Koch el Mezcal Espadin

Pour the chocolate milk into a nonreactive container, then slowly stir in the mezcal. Allow the mixture to infuse for 45 minutes, then fine-strain to remove cloudiness.