While exploring the potential of Moscatel in a cocktail, we decided early on that we wanted to step away from overly sweet genres that obscured the delicacy of the Moscatel itself. We also wanted to bolster its subtle salinity without crafting something overly briny. We settled on a moderately sweet, weighty drink with rhubarb and citrus as a combined source of acid, while green tea keeps things pleasantly umami.

  • 1 1/2 oz Mezcal 
  • 1 oz Moscatel
  • 1 oz Rhubarb-Green Tea Syrup*
  • .5 oz lime juice
  • 1 dash Artemisia Incendia Bitters
  • Lemon wheel, for garnish

For Rhubarb-Green Tea Syrup:

  • 1/2 lb rhubarb
  • 3/4 cup water
  • 1 1/2 cup sugar 
  • 1.5 tbsp green tea leaves

To make the syrup:

  1. Combine all ingredients in a pot and bring to a boil. 
  2. Reduce heat and allow to simmer for 15 minutes.  
  3. Strain through a fine mesh strainer, using a wooden spoon to press solids against the mesh.  
  4. Syrup keeps for 7-14 days in refrigerator.  

For the Cocktail:

  1. Mix mezcal, moscatel, rhubarb-green tea syrup, lime juice, and bitters together in a shaker and shake to combine.
  2. Strain into a Collins glass and garnish with lemon wheel. 
Incendia
Featured Bitters