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Ryan Fitzgerald of ABV in San Francisco shares four tipples created with the Mexican agave-based spirit
Mezcal expert Ryan Fitzgerald of ABV in San Francisco created waves earlier this month during his guest bartender stint at MO Bar – the venue’s first Masters of Mixology event of 2015. From March 17 to 20, guests sampled the agave-based spirit in a series of cocktails, which Fitzgerald shares for Hong Kong Tatler Dining readers to recreate at home.
Penicillin #2
Ingredients
60ml Del Maguey Vida mezcal
30ml lemon juice
22ml ginger syrup*
15ml honey syrup, (1 part water 1 part honey)
*For the ginger syrup
1 part water
1 part sugar
2 parts thumb-sized unpeeled ginger
Blend all ingredients, then strain
Method
Shake all ingredients with ice. Strain over fresh ice in a double old fashioned glass.
Ant River Swizzle
Ingredients
60ml Del Maguey Vida mezcal
30ml lime juice
15ml luxardo maraschino
15ml simple syrup
3 dashes absinthe
Method
Build in a Collins glass, add crushed ice until 3/4 full and stir. Fill with a mound of crushed ice and add a dash of peychauds bitters. Garnish with a mint sprig.
Santa Teresa
Ingredients
60ml Del Maguey Vida mezcal
30ml lemon juice
15ml Campari
15ml creme de cassis
7ml simple syrup
Method
Shake all ingredients with ice and strain into a coupe glass. Garnish with an orange twist.
Quicksand
Ingredients
60ml Del Maguey Vida mezcal
15ml Cointreau
15ml Cherry Heering
15ml Dolin rouge vermouth
3 dashes orange bitters
Method
Mix all ingredients with ice and strain into a small cocktail glass. Garnish with an orange twist.
Photography by King Fung
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