Mexican Unicycle
Kelly AllenWe're shamelessly borrowing from Andrew Volk's "Mexican Tricycle" of Portland's Portland Hunt + Alpine Club. Our version swaps the Cynar for our own Thistle aperitif and uses a lesser portion of traditional Basque cider in place of Massachusetts-based Bantam (now closed).
The cider adds just enough brine to cut the density of the Thistle, while the mezcal keeps everything vervy enough to be interesting.
Ingredients
- 1 oz mezcal
- 1 oz Artemisia Thistle Aperitif
- 2 oz Trabanco Sidra Natural (try their Sin Alcohol version!)
- Lime wheel, for garnish
Preparation
-
Combine the mezcal and the Thistle in a shaker over ice. Stir to combine.
- Fill a collins glass with ice. Strain the shaker over the ice and top with the sidre. Stire once or twice to combine with a bar spoon.
- Garnish with the lime wheel and serve.
