Nice & Smoky

Mezcal, Green Chartreuse, Spiced Vermouth, Celery, Vanilla, and Citrus Bitters

Bartender Linda Dennison of Topolobampo | Chicago
Yield: 1 cocktail

Adapted by StarChefs | June 2021

INGREDIENTS:

Spiced Sweet Vermouth:
1 bottle Dolin sweet vermouth
2 cinnamon sticks
10 allspice berries
6 whole cloves
1 piece ginger root
5 cardamom pods
½ whole nutmeg

Assembly:
1 ½ ounces mezcal
¾ ounce green chartreuse
½ ounce Spiced Sweet Vermouth
¼ ounce Dolin dry vermouth
½ ounce celery juice
⅛ teaspoon vnlla Extract Co. All Natural Vanilla Extract + Spice
3 dashes citrus bitters

METHOD:

For the Spiced Vermouth: 
Warm an entire bottle of the vermouth and add all ingredients. Let steep until cooled to room temperature. Strain and store in the fridge. 

 To Assemble and Serve:
Combine all ingredients in a shaker. Fill about ¾ with ice. Seal and shake for 20 seconds. Strain into a chilled glass.

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