McCarthy affectionately refers to this one as the "Smoky Smoky," although by my count, you could tack on a few more iterations—smoky smoky smoky?
Scotch and Fidencio mezcal blend with dark agave and orange and chocolate bitters, with a spritz of hyper-smoky Ardbeg 10-year, plus a mighty twist of flamed grapefruit. "I wanted take these two amazing terroir-driven spirits and make them work together. Not just, like, kill you." The powerful aroma of burnt grapefruit oils hit you on the nose, but the cocktail is smooth and plenty drinkable, various smoky elements blending rather than overwhelming.
Note: Dark agave syrup is dark agave cut with equal parts hot water, making it easier to work with and mix. For orange bitters, McCarthy uses a combination of Regan's orange bitters #6 ("for depth and body") and West Indian Orange Bitters ("fresh, blossom-y").
- 1 ounce Fidencio Mezcal
- 1 ounce Glenrothes Select Scotch
- 1/2 ounce dark agave syrup (see note)
- 1 dash orange bitters (see note)
- 1 dash Mexican chocolate bitters
- Ardbeg 10yr, to mist
- Grapefruit twist
Stir mezcal, Scotch, dark agave, and bitters in a mixing glass with ice. Let sit for a minute or so to let ice start to melt. Mist coupe glass with Ardbeg 10yr. (If you don't have an atomizer, pour a small amount in bottom of coupe glass and swirl vigorously until it lines the glass and liquid flies out.) Strain cocktail into misted coupe. Squeeze grapefruit twist and briefly flame.