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Travelers to the Windy City will be happy to find this delicious cocktail at the Sable Kitchen & Bar in Chicago’s Hotel Palomar.
1 oz. mezcal
1 oz. Luxardo Amaro
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
1 strawberry, quartered
Ice cubes
Tools: muddler, shaker, strainer
Glass: coupe
Garnish: 1/2 strawberry
In a mixing tin, muddle the strawberry until fully mashed. Add remaining ingredients and shake. Strain into a chilled glass and garnish with the strawberry on the rim.
Mike Ryan, Sable Kitchen & Bar, Chicago
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