Papi Chulo at The Daisy

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

DOTW Papi Chulo The Daisy Upper East Side

  • 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,

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Hot Toddy at Park Avenue Autumn Photo Credit Liz ClaymanRichard Harris at Electric Room