Our Long Pour: “How To Kill A Friend”

Not the perfect crime, but it didn’t lead police right to the body either. The drink in question is an intriguing-sounding concoction of smoky mezcal, raisin-sweet Pedro Ximénez sherry, bitter Campari, Angostura bitters, and pineapple and lime juices.

There’s a very good idea buried in here, but the Campari is the fatal flaw… way too bitter. I’ll try the drink again, but maybe with a softer and more complex bitter component like Amaro Nonino. I also used a fairly light reposado mezcal; it would be instructive to try this with something a bit darker.

How To Kill A Friend

1½ oz. mezcal
¾ oz. Campari
½ oz. PX sherry
¼ oz. triple sec
1½ oz. pineapple juice
½ oz. fresh lime juice
4 dashes Angostura bitters
Tools: shaker, strainer
Glass: Collins
Garnish: mint bundle

Combine ingredients in a shaker tin with ice and shake to chill. Strain into a Collins glass over crushed ice and garnish.

Recipe via Imbibe.

One Comment Add yours

  1. Dory says:

    I might try it with Campari. I have always loved Campari.

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