How to Make Burritt Room's Mezcal & Port Ice Cocktail

Burritt Room's Josh Trabulsi shares his favorite Fall drink: smoky mezcal sweetened with lillet over bitter port ice. As it melts from clear to garnet, you'll see why he calls it the Chameleon.

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How to Make Burritt Room's Mezcal & Port Ice Cocktail Recipe
12 Steps
Ingredients
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1
Gather your supplies

Gather your supplies

2
Prep your lemon twist

Prep your lemon twist

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3
4
First add 1 oz. Pierde Almas La Puritita Verdá Mezcal to a mixing glass with ice

First add 1 oz. Pierde Almas La Puritita Verdá Mezcal to a mixing glass with ice

5
Then add .75 oz. Noilly Prat dry vermouth

Then add .75 oz. Noilly Prat dry vermouth

6
And .25 oz. Lillet Blanc

And .25 oz. Lillet Blanc

7
And a spoon of Luxardo Marascino liqueur

And a spoon of Luxardo Marascino liqueur

8
Stir for 30 seconds and prep a chilled side car

Stir for 30 seconds and prep a chilled side car

9
Strain and pour into the chilled sidecar

Strain and pour into the chilled sidecar

10
Add your port ice cube (port, white rum, mole bitters, and simple syrup heated in a saucepan. Light it on fire, reduce by half. Chill, add to tall ice cube mold) and lemon twist to a tall glass

Add your port ice cube (port, white rum, mole bitters, and simple syrup heated in a saucepan. Light it on fire, reduce by half. Chill, add to tall ice cube mold) and lemon twist to a tall glass

11
Pour half of the contents of the sidecar onto the port ice. Watch the drink get it's namesake chameleon-like coloring as the drink changes from clear to garnet as the port ice melts.

Pour half of the contents of the sidecar onto the port ice. Watch the drink get it's namesake chameleon-like coloring as the drink changes from clear to garnet as the port ice melts.

12
Drink and enjoy!

Drink and enjoy!

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