Firmin's Folly
Recipe:
- 45ml mezcal
- 22.5ml dry vermouth
- 7.5ml Tempus Fugit Crème de Banane
- 2 dashes mole/chocolate bitters
Stir on ice in a mixing glass filled three quarters with ice, stir for about 30 seconds, strain into a prechilled coupe (no garnish).
Dry, floral, earthy and a touch herbal on the nose, grilled banana chips, but elegant, rather subtle at the back, not as in any old fashioneds with liqueur. Chamomile, almost tones of fresh yeast dough, a touch of summer-like drieds fruit behind.
Then tasting you geat a beatiful start with a great mix of dry, sweet and herbal. Earthy nuts, gentian, some banana with honey, but also grilled banana chips, in both cases as in the nose but very subtle, blind one would guess the banana but not necessarily the Tempus Fugit as the brand behind it (which is a rarity). Continues with some citrus peel, quinine, gentian, agave, coconut shavings, also partly toasted.
Top 4-5 mezcal drinks for me. Well, you may recognize a pattern here, 2 of the other 3 are also stirred & spicy/herbal, with slight sweetness and only one has some acidity... Big anticipation building up inside me, when I think of testing the drink with great, special mezcals or other vermouths. Dangerously fast it was emptied for a "Mezcal Martini" (so Simonson in the book).
Source: Mezcal + Tequila Cocktails, Robert Simonson, p. 38
Drink originally by Dylan O'Brien, Prizefighter, Emeryville, California, 2019
