Parties are better with bubbles. Instead of a traditional French 75, try this smoky version with mezcal, with recipe supplied by Dylan Macleod of Native Tongues.
3 dashes Bittercube Cherry Bark Vanilla bitters
1/2 oz. peach syrup, recipe below
1/2 oz. fresh lime juice
1 oz. Peloton de la Muerte mezcal
3 oz. prosecco, enough to top up
In a cocktail shaker, combine bitters, peach syrup, lime juice and mezcal.
Shake with ice, then fine strain into a coupe or flute.
Top with approximately 3 ounces of Prosecco.
Garnish with lime peel and serve.
Peach syrup
4 cups fresh or frozen sliced peaches
2 cups water
2 cups sugar
Combine ingredients in a saucepan over medium to low heat and simmer for 15 minutes.
Cool with the peaches in it, then fine strain and store in the refrigerator to use as desired.
