DEVIL’S SOUL

재료

DEVIL’S SOUL

1 ½ Rye Whiskey (at least 50% ABV. I used @stillatx Cask Strength Rye)

½ Mezcal (I used @delmagueymezcal Chichicapa)

½ @avernaus

¼ @aperolspritzofficial

¼ @stgermaindrinks

방향

Add all ingredients to a mixing glass, stir with ice, and strain into a chilled coupe. I believe the original calls for an orange peel, but I love a little bit of oil expressed from a grapefruit peel on this one and used that for the garnish as well.

It Drinks like a Manhattan with plenty of warm spices from the high-proof rye and a touch of smoky depth from the mezcal, rounded out by a nicely balanced, bittersweet trio of Amaro Averna, Aperol, and St Germain elderflower liqueur.

If you want to know how to make the garnish, I did a tutorial for this same garnish a few months ago using a lime peel that you can find on my profile.