Last Pontoon Cocktail
This drink takes cues from mole's combination of smoky, sweet flavors, incorporating mezcal, sherry, dark rum, and cognac. Matt Taylor-Gross
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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

Yield: makes one cocktail

Ingredients

  • 1 12 oz. cognac, preferably Remy Martin 1738
  • 12 oz. orgeat
  • 14 oz. dark rum, preferably Cruzan Black Strap
  • 14 oz. mezcal, preferably Del maguey Chichicapa
  • 14 oz. sherry, preferably Pedro Ximenez
  • 34 oz. beer, preferably IPA
  • Grapefruit peel, for garnish

Instructions

  1. 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.

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