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The Chazerac Mezcal Cocktail

Back when we ran a little bar in the town of Silver Plume this drink was enjoyed by our bar staff and food truck owner for it's potency and social lubricating qualities. It started as a Sazerac ordered late one night by a friend, with the request of Mezcal in the place of bourbon and slowly morphed into this recipe over time which we've all come to agree is the best form.


- 1 1/2 oz. good Mezcal, we suggest Vida 

- 1/2 oz. DRAM Pine Syrup or Juniper Rose Syrup

- 1/2 oz. Absinthe

- 5 shakes DRAM Black Bitters

- 1/4 oz. tart black cherry juice to get the classic red color and add a bit of tart acid

- flamed orange peel



"Wash" the glass you intend to serve the drink in with absinthe by swirling it around until all sides are coated. The faint of heart will dump the remaining fluid in the glass, we like to leave it for an extra punch of boozy heat. In a separate mixing glass stir the mezcal, pine syrup, bitters and cherry juice with ice. Strain the mixture into the absinthe washed glass and add some fancy ice. Garnish with a flamed orange peel. A simple google search can teach you how to flame an orange peel- we believe in you.






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