El Molino
A mezcal cocktail with Palo Cortado sherry, white creme de cacao, and allspice dram. It is faintly acidic, off-dry, and has an ABV of about 24%.
5
Stir with ice and strain into a chilled coupe
El Molino
Making on the scale needs Web Bluetooth — use Chrome on desktop or Android. You can still Preview the steps.
Volume116 ml
Strength24% ABV
Alcohol27 ml (22 g)68 ml of vodka (40%)2.5 shots (of 30ml)
Sugar3.8 g (3.2%)1 sugar cube
Acidity0.09%
SweetnessOff-dry
Jim Meehan (Spring 2009)
Similar cocktails
Lion's Tooth
A rye whiskey cocktail built on dandelion root-infused Rittenhouse Bonded rye with Palo Cortado sherry, Yellow Chartreuse and elderflower liqueur. It is off-dry with light acidity and fairly strong at about 28% ABV.
Rye instead of mezcal drops the smoke, and Yellow Chartreuse with St-Germain in place of cacao and allspice makes it more herbal, floral, and honeyed.
- Same: .75 oz palo cortado sherry, stirred and strained into a chilled coupe.
- Different: 2 oz dandelion root-infused rye instead of mezcal; .5 oz Yellow Chartreuse and .25 oz St. Germain instead of crème de cacao and allspice dram.
#8
A tequila cocktail made with reposado tequila, palo cortado sherry, honey liqueur, orange bitters, and a lemon twist. It is lightly tart, off-dry, and fairly strong at about 24% ABV.
Tequila and honey liqueur in place of mezcal, cacao and allspice make it honeyed and less smoky and spiced.
- Same: Agave spirit and .75 oz Palo Cortado sherry, stirred into a chilled coupe.
- Different: 2 oz reposado tequila instead of mezcal; honey liqueur and orange bitters instead of crème de cacao and allspice dram; a lemon twist.
20th Century
A gin cocktail with lemon juice, Lillet Blanc, and white crème de cacao. It is lightly tart, off-dry, and moderately strong at about 14% ABV.
Swapping mezcal for gin and adding lemon juice and Lillet makes it more citrusy and less smoky, with extra crème de cacao adding sweetness.
- Same: White crème de cacao, strained into a chilled coupe.
- Different: 1.5 oz gin instead of mezcal; lemon juice and Lillet Blanc instead of sherry and allspice dram; .75 oz crème de cacao; shaken instead of stirred.
Velvet Club
A Cognac and Champagne cocktail with Lillet Blanc and white crème de cacao. It has light acidity and a sweet profile, at about 18% ABV.
Cognac and Lillet Blanc replace the mezcal and sherry, while Champagne and no allspice dram make it less smoky, less spicy, lighter, and more cacao-forward.
- Same: White crème de cacao, stirred and strained into a chilled coupe.
- Different: 1 oz cognac and .5 oz Lillet Blanc instead of mezcal and sherry; .5 oz crème de cacao; no allspice dram; topped with 1 oz Champagne.
Girl from Jerez
A split-base cachaça and rhum cocktail with lime, Pedro Ximénez sherry, allspice dram, and nutmeg. It is tart and lightly sweet, with moderate strength at about 15% ABV.
Cachaça and rhum instead of mezcal drop the smoky agave note, while Pedro Ximénez and lime make it sweeter, raisiny, and tarter.
- Same: Sherry and allspice dram, strained into a chilled coupe.
- Different: Cachaça and V.S.O.P. rhum instead of mezcal; .5 oz Pedro Ximénez sherry instead of palo cortado; lime juice instead of crème de cacao; a barspoon of allspice dram; shaken, with nutmeg.
King Bee
A pisco-based cocktail with lemon juice, honey liqueur, Benedictine, and Palo Cortado sherry. It is mildly acidic, lightly sweet, and of moderate strength at about 16% ABV.
Pisco, lemon and honey make it tart, honeyed and herbal, without the smoke, chocolate or spice.
- Same: 1.5 oz spirit with Palo Cortado sherry, strained into a chilled coupe.
- Different: Pisco instead of mezcal; lemon juice, honey liqueur and Benedictine instead of crème de cacao and allspice; shaken, with the sherry floated.
El Molino