Spicy Dead Lady

Written By Daniel Zajic

SPICY DEAD LADY

  • ¾ oz. / 22.5 ml. mezcal

  • ¾ oz. / 22.5 ml. Aperol

  • ¾ oz. / 22.5 ml. falernum

  • ¾ oz. / 22.5 ml. fresh lime juice

  • 1 dash habanero shrub (I used Bittermens Hellfire, but Scrappy's Firewater Bitters is recommended)

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with a lime wheel or lime twist

ABOUT
This equal parts cocktail was created in 2016 by Grant Wheeler at The Garret (New York City). It is similar to a Naked and Famous, but with added island warmth from falernum and a subtle fiery kick from habanero. The spice lifts the smokiness of the mezcal while the Aperol keeps everything bright and refreshing. Cheers y’all!

Daniel Zajic
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