We love mezcal for all seasons but it’s especially nice when the fall weather begins. And this concoction from Beverage Director Ian Kearney at Mexican cantina The Daisy – with mezcal, Cynar and Dolin Blanc vermouth – is perfect for transition from the warm, sunny summer days to the crisp autumn evenings.
We also love that it’s a riff on the class Negroni cocktail, with amaro and sweet vermouth.
Papi Chulo Ingredients and Recipe
- 1.5oz mezcal joven
- 0.75 oz Cynar amaro
- 0.75 oz lime juice
- 0.5 oz Dolin Blanc Vermouth
- 0.5 oz 1:1 simple syrup
- Heavy angostura float
Mix ingredients and add grapefruit expression with discard.
The Daisy details
1642 Second Ave., 646-964-5756, www.thedaisynyc.com
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