Remedy for: Thirst
Mixologists: Maks Pazuniak and Kirk Estopinal’s book, “beta cocktails”
1 measure Del Maguey Chichicapa Mezcal
1/2 measure Hayman’s Old Tom Gin
1/2 measure Ransom Old Tom Gin
3/4 measure Carpano Antica Formula
3/4 measure Lustau Amontillado Sherry
Muddle grapefruit in mixing glass. Fill with ice. Pour ingredients over ice and stir. Strain. Garnish with grapefruit peel.
The original recipe called for Punt e Mes sweet vermouth, but, in our world, artificially colored ingredients are prohibited. Sigh. Lucky for us Carpano is amah-zing. Are they different? Sure, but we’ve never let a little thing like that stop us before.
I know what you’re thinking: two different Old Tom style gins? Really? We understand it’s not always economically feasible to have a home bar stocked with several different gins. If you have an Old Tom Gin stocked in your liquor cabinet, use a full measure of that gin instead of stressing about not having the “perfect” ingredients. Is it going to taste different? Sure, but we’ve already changed one ingredient (the sweet vermouth) anyway. As Kirk has stated in the past, “recipes are guidelines, not gospel.”
Maks and Kirk have both put their time in at some of the best cocktail bars on the East Coast, and the pair of barkeeps have self-published two great cocktail books that you should check out if you want to take your skills to the next level. If you’re ever in New Orleans, you can find Kirk pouring drinks and inspiring restless souls at Cure.
Drink to good health!