Snake Eyes
Recipe:
- 45ml mezcal (preferably Agave de Cortes Espadin)
- 60ml organic coconut water (I highly prefer 30ml)
- 7.5ml fresh lime juice
- 15ml sugar cane syrup (preferably J.M. Sirop de Canne)
- 1 tsp Tempus Fugit Creme de Banane
Salt half of the rim of a large rocks glass (I also like to instead use coconut shavings), combine all the ingredients in a shaker and shake on ice until sufficiently chilled, fine strain into the rocks glass over ice.
(I highly recommend stirring instead of shaking)
Coconut water is really underrated as a cocktail ingredient, whether as a carbonated filler or just as a little splash. The Snake Eyes here is really super smooth in its original ratio of 60ml coconut water, like a white tea poured over ice, but with all the desired notes coming in very gently again and again. I already liked it, even if it is really dangerous, as it feels like you could drink 2 liters of it.
The not quite everyday combination of aromas kept me thinking. That's why I wanted to try at least a slightly more intense version without losing the character of the drink. And indeed, in my updated version, simply with half the amount of water, it is my favorite tiki mezcal drink and very important: stirred instead of shaken. Still smooth, like a milk punch, but everything comes through slightly stronger. Nevertheless, it's the perfect drink to introduce people to mezcal for the first time.
Source: Robby Dow and Ally Marrone, Grand Army, NYC, USA
