Photograph by Chris Bernabeo, food styling by Lauren Stanek
Lane Harlan, owner of Baltimore’s W.C. Harlan and Bar Clavel, insists on Castelvetrano olive brine for this recipe. Its typically buttery flavor makes an excellent match for the round, subtle sweetness of mezcal espadín, the most common type of mezcal.
What you’ll need
Cocktail Shaker
$23 At Amazon
Hawthorne Strainer
$6 At Amazon
Cocktail Picks
$7 At Amazon
Recipe information
Total Time
2 minutes
Yield
Makes 1
Ingredients
2 oz. mezcal espadín (preferably El Buho)
½ oz. Castelvetrano olive brine
¼ oz. dry vermouth (preferably Yzaguirre Blanco Reserva)
¼ oz. extra-dry vermouth (preferably Yzaguirre Dry Reserva)
1 pitted Castelvetrano olive
Preparation
Combine 2 oz. mezcal espadín, ½ oz. Castelvetrano olive brine, ¼ oz. dry vermouth, and ¼ oz. extra-dry vermouth in a cocktail shaker filled with ice. Shake vigorously until outside of shaker is very cold, about 20 seconds. Double-strain into a chilled coupe glass. Garnish with 1 pitted Castelvetrano olive.
Recipe notes
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Recipes From Bon Appétit’s 2023 Holiday Issue
The December/January issue of the magazine is here to help you celebrate—and get through all the days that come before we close out another year.
