Catrina Neblina

March, 2018

This drink, from ThinkFoodGroup Cocktail Innovator Miguel Lancha, honors the bitter-sweet feeling of the story behind “La Calavera Garbancera,” an ilustration by José Guadalupe Posada which was later rebaptized as “La Catrina” by the muralist Diego Rivera. It depicts a starving skeleton wearing a floral hat and French aristocratic dresses – a criticism of those who dress themselves up to feign being part of the aristocracy while not even having enough to put food on the table.

Ingredients

1 ounce mezcal, like Del Maguey Chichicapa
0.75 ounces Cynar
0.75 ounces sweet vermouth, like Dolin
0.25 ounces St. Germain
1 dash Angostura Bitters
1 dash Peychaud’s bitters

Directions

Combine all the ingredients in a mixing glass and stir with ice. Strain the cocktail through a fine strainer into a double rocks glass with a large ice cube. Garnish with a lemon peel – squeeze it to release the oils over the drink, then place it on top of the cube.*

*At Oyamel, you may see this drink garnished with a dramatic citrus cloud, but to make the cocktail at home a lemon peel will do just fine.