This recipe appears in:Get Mixing With Mezcal: Sierra Madre Sunrise
This mezcal drink, made with bittersweet Aperol and fresh lemon, can go two ways: with Angostura bitters, it's spicy-earthy-cinnamony. Or try chocolate bitters, which play up the sweet and bitter orange flavors in the Aperol.
- 1 ounce mezcal, such as Del Maguey Vida
- 3/4 ounce Aperol
- 1/2 ounce freshly squeezed juice from 1/2 lemon
- 2 to 3 dashes of either Angostura or chocolate bitters, such as Scrappy’s
- 3 ounces club soda
- Lemon peel, for garnish
Fill cocktail shaker with ice. Add mezcal, Aperol, lemon juice, and bitters. Shake until well chilled, about 15 seconds. Fill a rocks glass with fresh ice. Add club soda to glass and strain cocktail on top. Garnish with lemon peel.