We came across a recipe that combined the smokiness of Mezcal with the bitter-sweet bite of Aperol. As we researched it for provenance we came across no less than a half-dozen names for the same drink, each with slight variations but each built upon the two spirits as a foundation. After a few test runs we settled into the Sierra Madre Sunrise penned by L.A. based mixologist Elana Lepkowski. It is a refreshingly tart cocktail with a bitter edge that is perfect for summer sipping. Cheers!
Sierra Madre Sunrise
In a shaker glass filled with ice add:
- 1 Ounce Mezcal, (we used Del Maguey Vida)
- 3/4 Ounce Aperol
- 1/2 Ounce Fresh Squeezed Lemon Juice
- 2 to 3 dashes of Angostura bitters
Shake and strain into a large lowball glass over fresh ice. Top with club soda, garnish with a lemon peel.
Variation: Substitute the Angostura with Chocolate bitters for a different dimension.
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