Halfway out of the Dark
Andrew Napier
We don't know about you, but when the weather turns chilly, we find ourselves stalking around the bar, looking for something to hit the marks of warming, weighty, and enlivening all in one go. This is that cocktail. Byrrh adds the required body, while mezcal keeps things from getting to cozy in the glass.
Ingredients
- 2 oz Byrrh
- 1 oz Mezcal
- 1 oz Sarsparilla soda (we used Maine Soda Co., but you could substitute a high-acid ginger ale in a pinch)
- 1 dash Artemisia Oak Bitters
- Rosemary Sprig, for garnish
Preparation
- Mix the Byrrh, Mezcal, Sarsparilla, and bitters in a shaker over ice and stir to combine. Remember, never shake anything pretty.
- Strain into a coupe glass and garnish with the rosemary.
