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Schrodinger's Cat Recipe

Michael J. Neff
Published: Last Updated:
Schrodinger's Cat Recipe

[Photo: Nicci Silva]

Schrodinger's Cat was a thought-experiment postulating a simultaneous state of existence of non-existence. For some reason, this led me to pair Mezcal and Bourbon. You see, a cocktail is both perfect and undrinkable—until you actually taste it.

For the mezcal, I use Illegal Joven. For the bourbon, I use Maker's Mark.

Read more: From Behind the Bar: Bars, The Universe, and Everything

  • Yield:1

Ingredients

  • For the honey syrup
  • 1/2 cup Clover honey
  • 1/4 cup boiling water
  •  
  • For the cocktail:
  • 3 slices peach
  • Ice
  • 3/4 ounce freshly squeezed lemon juice
  • 1 dash Angostura bitters
  • 1/2 ounce honey syrup
  • 1/2 ounce mezcal
  • 1/2 ounce Lillet blanc
  • 1 1/2 ounces bourbon
  • Garnish: peach slice

Directions

  1. 1.

    To make the honey syrup, stir hot water into honey until dissolved. Let cool. (Excess syrup can be stored, covered, in the refridgerator for several weeks.)

  2. 2.

    Muddle peach slices in a cocktail shaker. Fill cocktail shaker with ice. Add Angostura, honey syrup, lemon, mezcal, Lillet, and bourbon. Shake vigorously.

  3. 3.

    Double-strain in to a cocktail glass. Garnish with peach slice.

This Recipe Appears In
From Behind the Bar: Bars, The Universe, and Everything

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Michael J. Neff Proprietor: Ward III & The Rum House

Since 1995, Michael J. Neff's writing and bartending careers have shadowed one another. He started both in Seattle, WA, sweet-talking his way in to his first bar gig where he was introduced to a theater company who took him on as playwright-in-residence. His plays have been performed around the world, and he is the co-founder of Seattle's 14/48: The World's Quickest Theater Festival. Most of his creative energy these days is applied to building bars. He and his partners opened Ward III in Tribeca and The Rum House in Times Square. His cocktails have been featured in numerous publications, including The New York Times, The Wall Street Journal, Penthouse Magazine and, of course, Serious Eats. Mr. Neff is a proud father of two girls, both of whom have cocktails named for them on the Ward III menu. His wife is a very talented chef, and the most patient bar-widow around.

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