Viola

viola

Viola

  • 1.5 oz. Mezcal
  • 0.5 oz. Tempus Fugit Liqueur de Violettes
  • 0.5 oz. Creme Yvette
  • 0.25 oz. lime juice

Shake with ice. Strain into a coupe and garnish with a dash of pink Himalayan salt.

I don’t think I’ve ever made a mezcal-based drink before. I’ve certainly used it in drinks, but mostly to pair with tequila as a secondary flavor. Here, it is the main event, which is interesting since I had originally thought I’d have to go with something a little more delicate to not overpower the violet flavor.

As it turned out, mezcal worked out great. The floral sweetness comes from two different types of violet-based liqueur (can you believe I have two others as well?), one much more — for lack of a better word — soapy than the other. One is fairly fragrant, the other a little sweeter. Together, they balanced the mezcal’s funkiness, with a just a bit of acidic lime to add a tart note.

The final touch is a pinch of pink salt that floats on top, deepening the flavor on the sip. I love salt in drinks (well, let’s face it, I just love salt) and I always seem to have to remember that fact.

Maybe it’s all the drinking.

One comment

  1. Scot says:

    Intriguing. I would order this.

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