Division Bell
A smoky, citrusy cocktail created by bartender Phil Ward at Mayahuel in New York. Mezcal and Aperol are bridged by maraschino liqueur and lime, producing a drink that is complex yet remarkably easy to enjoy.
Ingredients
- 1 oz Mezcal
- 0.8 oz Aperol
- 0.5 oz Maraschino liqueur (Luxardo)
- 0.8 oz Fresh lime juice
- grapefruit peel twist (garnish) garnish
Pairs With
Serve with smoked gouda, charred peppers, or mezcal-braised short rib tacos; the smoky-citrus profile bridges mezcal's heat with Aperol's sophisticated bitterness.
Instructions
Combine mezcal, Aperol, maraschino liqueur, and fresh lime juice in a cocktail shaker
Fill the shaker with ice and shake vigorously for 12 to 15 seconds
Double strain through a fine mesh strainer into a chilled coupe glass
Express a grapefruit peel twist over the drink to release the citrus oils
Rest the grapefruit twist on the rim of the glass
Tips
Luxardo maraschino liqueur is the standard here; other brands may be too sweet or lack the cherry-almond depth A joven or espadin mezcal works best — save the aged or wild agave bottles for sipping neat This cocktail rewards precision; measure every ingredient carefully to maintain the delicate balance