Under The Volcano

Written By Daniel Zajic

UNDER THE VOLCANO

  • 1 oz. / 30 ml. mezcal

  • 1 oz. / 30 ml. Cynar

  • ¾ oz. / 22.5 ml. chareau aloe liqueur

  • ¼ oz. / 7.5 ml. dry vermouth

  • 1 dash chili and lime bitters

  • 6 drops saline solution

  • lime peel oil

  • torched shishito pepper to garnish

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a glass over a BFC / express lime peel oil over surface / garnish with torched shishito pepper

ABOUT
I am extremely grateful to get this recipe from Rick Munro, who will soon be opening his own bar, Malpractice (@malpractice.pdx; Portland, OR). He has done numerous pop-ups across town since 2022 with high-concept flavor bombs. This one utilizes a split base of smoky mezcal and bitter artichoke amaro. The aloe brings another vegetal note, but more refreshing, which pairs wonderfully with the Japanese chili and lime flavors. Dry vermouth is subtle but complements the flavors. Cheers y’all!

Daniel Zajic
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