Blood & Smoke Cocktail (Recipe)

A smoky cocktail, courtesy of McKinney & Doyle Fine Foods Cafe in Pawling


blood and smoke cocktailPhotograph by Michael Polito

For this tall-glass drink, ginger beer is combined with mezcal for a one-of-a-kind taste.

  • 1.5 oz Fidencio Classico Mezcal
  • .5 oz Nux Alpina Walnut Liqueur
  • 1 oz roasted beet and peppercorn purée*
  • 4 drops Bittermens Boston Bittahs
  • 4 oz ginger beer
  1. Add all ingredients except the ginger beer to a mixing tin and shake well
  2. Double strain into a zombie glass over fresh ice
  3. Add ginger beer; garnish with candied ginger and lemon peel

*Roasted Beet & Peppercorn Purée (yields about 20 ounces)

  1. Roast 6 beets for about an hour at 275°F
  2. Let them cool, then peel and dice
  3. Place in a blender with 3 tablespoons of pink peppercorns and 4 ounces of fresh-squeezed lemon juice


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