City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Love's Labour's Lost

July/Aug 2017

From Dylan Macleod, Native Tongues Taqueria

The smokey signature liquor of Mexico helps put a Latin American spin on everyone’s favourite party starter cocktail, the French 75.

1 oz. Peloton de la Muerte mezcal

1/2 oz. Peach Syrup (recipe follows)

1/2 oz. fresh lime juice

3 dashes Bittercube Cherry Bark Vanilla bitters

prosecco, enough to top up

lime peel for garnish

In a cocktail shaker, combine mezcal, peach syrup, lime juice and bitters.

Shake with ice, then fine-strain into a coupe or flute. Top with approximately 3 oz. of prosecco. Garnish with lime peel and serve.

Peach Syrup: combine 4 c. sliced peaches (fresh or frozen), 2 c. water and 2 c. sugar in a saucepan and simmer for 15 minutes. Cool with the peaches in it, then strain and store in the refrigerator to use as desired.

Makes one cocktail.