My Dear Unfortunate Successor

Courtney Colarik, Pouring Ribbons | New York City

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].”


Serving: 1

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

Garnish: orange peel, expressed and discarded

  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.