Remember that time I went to Seattle? Yeah, me too; I think about it every day… sigh…
But, looking on the bright side, I figure that if I can’t bring myself to that wonderful city in the near future, I might as well bring the city to me! You may remember me mentioning that I had the best cocktail of my entire life while I was there at the Sun Liquor Distillery. Since I really like tequila, their spicy mezcal cocktail with cassis and ginger beer really intrigued me. I ordered it and this is what happened
Bartender: “Have you ever had Mezcal before?”
Me: “Not sure, it’s like tequila, right?”
Bartender: “Kind of, but it’s different from tequila in the way that scotch is different from whiskey. It’s very smoky.”
My Friend: “It’s intense, you probably won’t like it.”
Bartender: “Let me give you a sample.”
Bartender prepares sample, hands me the glass and I take a sip.
Me: “This is amazing! Let’s go for it!”
But anyway, the next day I found a bottle of the same “firewater bitters” that were in the drink. They’re made by Seattle-based company Scrappy’s and come in a ridiculous number of flavors. So I got the bottle and headed back to the east coast determined to recreate the recipe for myself. After some experimentation, a few of my own touches, and a name rebranding, this is the result. Cheers!
2 oz. Mezcal
1 oz. Black Raspberry Liqueur, like Chambord
2-3 dashes of Scrappy’s Firewater Bitters, or another hot pepper bitters you can find
the juice from half a lime
Fill a cocktail shaker with ice. Add the mezcal, black raspberry liqueur, the bitters, and the lime juice and shake well. Fill a cocktail glass with crushed ice and the used lime half. Strain the mixture into the glass and top off with cold ginger beer.