A really delightful equal-parts recipe from The Garret in NYC, presumably it’s a play on The White Lady or The Pink Lady? This is certainly the most recent of the three, and wow, it’s so great… where has it been all my life??
- 1 ½ oz mezcal
- 1 ½ oz Aperol
- 1 ½ oz John. D. Taylor’s Velvet Falernum liqueur
- 1 ½ oz lime juice
One of my favorites. Doesn’t it usually have a mint sprig garnish? A few drops of jalapeno bitters or a splash of Ancho Reyes really adds something.
Not sure, it might! Good suggestion on a little bit of spice, I bet that would add a great dimension!
1 ½ oz John. D. Taylor’s Velvet Falernum liqueur
Well, I can’t say I have the in my liquor cabinet. That’s a new ingredient I haven’t come across before. But I want to try this!
It’s good. Herbal, citrus, and sweet. I think of it as a caribbean version of sweet red vermouth. It has a similar use in cocktails.
I hadn’t heard of it until I got a tiki cocktail book; it comes up a lot in that context! It’s a super syrupy, sweet, warm spiced liqueur. It’s really quite delicious!
Try a Corn N’ Oil my other goto falernum drink.
I really do like Velvet Falernum. It’s great in a Chartreuse Swizzle, which currently is my favorite drink:
- 1 oz pineapple juice
- ¾ oz lime juice
- 1 ½ oz green Chartreuse
- ½ oz Velvet Falernum
I love that swizzle! Too bad chartreuse is so hard to come by now. Still working through old bottles?
I’m lucky enough to live in Europe where Chartreuse is still pretty easy to get. Plenty of online shops to order from, about 45 € a bottle.
This looks great. It’s not too sweet with the Aperol and falernum?
I found it to be pretty well balanced! Probably depends a bit on how wild your mezcal is, too. This one is pretty smoky, which helps.
