Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
The Brave Cocktail
Cocktails & Beverages from Issue 4 – Fall / Winter 2014 – Cocoon
Sure to immediately thaw winter’s chill. (pictured left)
Gather Journal
The Brave Cocktail
Dallas bartender/restaurateur Michael Martensen of Cedars Social, Smyth, and Establishment married the smoky warmth of mezcal with herbaceous Cocchi Rosa, cinnamon, and sherry.
makes 1 cocktail (pictured left)
- 1½ oz (3 Tbsp) Del Maguey Vida Organic Mezcal
- ¾ oz (1½ Tbsp) Cocchi Rosa
- ¾ oz (1½ Tbsp) Manzanilla Sherry
- ¼ oz (½ Tbsp) Cinnamon Syrup
- 2 Dashes of Angostura bitters
- orange twist for garnish
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1
Add mezcal, Cocchi Rosa, sherry, syrup, and bitters to a mixing glass. Stir in cracked ice. Strain over 1 large ice cube. Garnish.
Cinnamon syrup: Bring 1 cup of water and 1 cup of sugar to a simmer, stirring to dissolve sugar. Remove from heat and steep 3 cinnamon sticks, 10 minutes. Discard cinnamon and chill syrup.
