La Moreneta

COCKTAIL
Written By Team StarChefs

Mezcal Alipus, Vermouth, Campari, Aveze, Orange Bitters

Bartender Angel Teta of Ataula | Portland, OR
Yield: 1 cocktail

Adapted by StarChefs | APril 2018

INGREDIENTS

1¾ ounces Mezcal Alipus
¾ ounce Yzaguirre Rojo reserva vermouth
½ ounce Campari
½ ounce Aveze
½ teaspoon Zucca Rabarbaro
4 dashes Regan's orange bitters
4 drops saline solution
Orange peel

METHOD

To a mixing glass filled with ice, add mezcal, vermouth, Campari, Aveze, Zucca, bitters, and saline; stir to chill. Strain over a large ice cube into a double Old Fashioned glass. Flame orange peel over cocktail; discard peel.

Similar Recipes
Fireside
Fireside

Mezcal, Lime, Aperol, Amaro, Orange | Bartender Niko Ciel of Laurel

Pinky Ring
Pinky Ring

Cacao-Washed Cognac, Vermouth Blanco, Campari, Calvados, Orange | Bartender Kyton Blair of Roquette

Echo Park Trash Can #2
Echo Park Trash Can #2

Mezcal, Clarified Watermelon Juice, Aperol, Chile, Lime Acid | Bartender Mike Capoferri of Thunderbolt

Sun-Ripened
Sun-Ripened

Strawberry-Infused Campari, Italicus, Tomato Water, Soda Water | Bartender Gabriela Holzer of Thyme Table

Grounds for Divorce
Grounds for Divorce

Bourbon, Sweet Vermouth, Campari, Coffee Liqueur, Cocoa Bitters, Orange | Bartender Jeffrey Siefer of Prosperity Social Club

Lui
Lui

Brioche-Infused Mezcal, Sauternes, Thyme Syrup, Clementine Cordial, Grapefruit Bitters | Bartender Barna Jeremias of LPM

Cayo Hueso
Cayo Hueso

Tequila, Mezcal, Passion Fruit, Key Lime Cordial, Graham Cracker Salt | Bartender Rensel Cabrera of The Sylvester

Homestead Americano
Homestead Americano

Campari, Vermouth, Strawberry Greek Yogurt, Strawberry-Peach Cordial, Frozen Peach | Bartender Rensel Cabrera of The Sylvester

Tropic Thunder
Tropic Thunder

Mezcal, Lillet Blanc, Suze, Pineapple Liqueur, Passion Fruit Syrup, Grapefruit Peel | Bartender Izzy Tulloch of Milady’s

I'd Like to Buy a Vowel, Pat
I'd Like to Buy a Vowel, Pat

Rum, Whiskey, Lemon Sherbet, Pineapple, Campari, Nutmeg | Bartender Patty Dennison of Grand Army Bar

Mezcal y Soda
Mezcal y Soda

Mezcal, Mango Cordial, Chile Tincture, Lime, Soda Water | Bartender Nathalie Durrieu of Experimental Cocktail Club

Southpaw
Southpaw

Cocchi Vermouth Di Torino, Campari, Rum | Bartender Harrison Snow of Mo’s General

Team StarChefs
Previous

Café de Olla
Next

Blended Mushroom-Beef Burger