Day #6 brings us the Midnight Marauder from Emma Janzen's book: Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit. And once again, I used Richard Betts' sombra mezcal and both the Bonal which is quinine based and Cynar which is artichoke based more than compensates for the bitter red Campari. I'm also sure that this libation would be tasty if it also were lightly smoked...
1oz Mezcal
1oz Bonal Gentiane Quina
1oz Cynar
1 dash Bitterman’s Mole Bitters
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