This drink takes cues from mole's combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac. Matt Taylor-Gross
This update of the classic Japanese Cocktail, from bartender Chaim Dauermann of The Up & Up, was inspired by the contents of SAVEUR’s inaugural issue 21 years ago, which contained, among other things, a large feature on mole. The drink takes cues from mole’s combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac.
Featured in: 21 Cocktails for our 21st Birthday
Last Pontoon
Inspired by our inaugural feature on mole, this drink takes cues from that combo of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac.
Yield: makes one cocktail
Ingredients
- 1 1⁄2 oz. cognac, preferably Remy Martin 1738
- 1⁄2 oz. orgeat
- 1⁄4 oz. dark rum, preferably Cruzan Black Strap
- 1⁄4 oz. mezcal, preferably Del maguey Chichicapa
- 1⁄4 oz. sherry, preferably Pedro Ximenez
- 3⁄4 oz. beer, preferably IPA
- Grapefruit peel, for garnish
Instructions
- Combine cognac, orgeat, rum, mezcal, and sherry in a cocktail shaker filled with ice; stir, then strain into a chilled rocks glass filled with ice and top with beer. Garnish with the grapefruit peel.
