An old-school pure-cocktail post? How delightfully antiquated! I'm a little sad at how uncommon these have become, but that's how it goes. It doesn't really help that I've settled into a mixing style that relies on simplicity, showcasing spirits and classic recipes. Which makes things easy, but not exactly flashy or generally blog-worthy - at least most of the time.
It's become something of an odd trick that I hit my mixological stride only after I've already had a considerable amount. Thus, last weekend a friend and I had already had enough to render us insensible when I decided to break out my bottle of Alto del Carmen Pisco Reservado. This, I figured, would be interesting to try, being quite an oddity: a pisco both from Chile and which spent enough time in oak to change color. After a quick taste, I somewhat-coherently decided that it would do very nicely in a simple Sazerac-style drink (I think I mumbled something like "Sure, why the fuck not?").
The pisco being fairly sweet and floral to begin with, I decided to swap the traditional absinthe rinse for a smoky mezcal instead, which was a superb decision. Here, the result, to which my friend mumbled in turn something like "Dude, thass a fucking good drink."
2 1/4 oz Alto de Carmen Pisco Reservado
1/4 oz rosemary-citrus syrup
2 dashes Peychaud's bitters
2 dashes Regan's orange bitters
Rinse an old-fashioned glass with mezcal (I keep an atomizer loaded with mezcal for applications like this) and place it in the freezer. Stir the ingredients over ice and strain into the prepared glass, squeeze a strip of lemon peel over the glass and discard, then repeat with a fresh strip of peel and drop in as garnish.
Fucking good drink! And to cap it off, I figured a Queen reference was in order; I could have sworn I'd used this name before, but not according to my recent trawling through archives. So, the pretty pale pink drink with the punchy backbone wins it.