Masungit Na Driver
Mezcal, Lime, Bitter Melon, Applejack, Tamarind Syrup, Velvet Falernum, Salers
Bartender Spencer Vios of Abacá | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Tamarind Syrup:
1 block seedless tamarind pulp
Turbinado sugar
Bitter Melon Juice:
Bitter melons, stemmed, seeded, halved lengthwise
Ascorbic acid
To Assemble and Serve:
Yield: 1 serving
1¼ ounces Mal Bien mezcal espadín
¾ ounce lime juice
½ ounce Laird's bonded applejack brandy
¼ ounce Velvet Falernum liqueur
¼ ounce Salers gentian apéritif
Kosher salt
Lemon twist
METHOD
For the Tamarind Syrup:
In a stockpot over medium-high heat, bring tamarind pulp and 4 quarts water to a boil. Reduce heat and let simmer 30 minutes. Strain. Weigh strained liquid and add twice the weight in sugar. Stir until sugar is fully dissolved. Let cool. Transfer to an airtight container and refrigerate.
For the Bitter Melon Juice:
Pass bitter melon through a centrifuge juicer. Weigh resulting juice and add ¼ teaspoon ascorbic acid per quart of juice to preserve color. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a cocktail shaker, combine mezcal, lime juice, brandy, liqueur, apéritif, ¾ ounce Tamarind Syrup, and ½ ounce Bitter Melon Juice. Season with salt. Shake and double strain into a coupe glass. Garnish with a lemon twist.
