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

by Burritt Room & Tavern

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.

Supplies

  • ¼ Ounces Lillet blanc
  • ¾ Ounces Noilly Prat dry vermouth
  • 1 Bar spoon Luxardo Marascino liqueur
  • 1 Cocktail mixing glass & strainer
  • 1 Sidecar & regular glass with ice
  • 1 Collins glass
  • 1 Lemon twist
  • 1 Port ice cube
  • 1 Cup Ice to chill cocktail
  • 1 Ounce Pierde Almas La Puritita Verdá Mezcal
  • Instructions

    Step 1

    Gather your supplies

    Step 2

    Prep your lemon twist

    Step 3

    Step 4

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

    Step 5

    Then add .75 oz. Noilly Prat dry vermouth

    Step 6

    And .25 oz. Lillet Blanc

    Step 7

    And a spoon of Luxardo Marascino liqueur

    Step 8

    Stir for 30 seconds and prep a chilled side car

    Step 9

    Strain and pour into the chilled sidecar

    Step 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

    Step 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.

    Step 12

    Drink and enjoy!