My new favourite MEZCAL cocktail - try the DIVISION BELL now!
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- Опубліковано 6 бер 2024
- Someone in the comments suggested this one and it's a banger!
Ingredients:
45ml (1 ½ oz) mezcal
20ml (⅔ oz) Aperol
10ml (⅓ oz) maraschino
25ml (¾ oz) lime juice
Glass: coupe
Garnish: grapefruit twist
Method:
Add all of your ingredients to shaker tins, add ice and shake. Double strain into a coupe glass, twist your grapefruit over the top to expel the oils and use to garnish.
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I randomly tried the Division Bell from Robert Simonson's Modern Classic Cocktails book and it was a superb drink! Definitely will be part of my go to drinks to make and serve friends.
I'm glad that you like this drink and are presenting it on your channel! 🍸
Oh this beauty looks so delicious! I love the Division Bell!! I would love, love, love to see some cocktails with single malt scotch and even better, peated scotch!! I am a peat head!! Lol!! The Rusty Nail with Drambuie is fabulous!! A dram of a good single malt scotch or some nice scotch in a cocktail where you can show off the single malt are amazing!! Love your videos!! I love smoke to Mezcal is also a love!! I also prefer the Division Bell to the Naked and Famous!! Cheers!! 🙂
If you can be bothered to make a honey ginger syrup I strongly recommend the Penicilin. I am also a peat head and love making this with some laphroig or ardbeg. Basically a variation on a whisky sour. Most recipes suggest using a non peated whisky with a peaty whisky topper but I have tried making it with just laphroiag for the main whisky and it is delicious.
I’m great at making a ginger honey syrup for Penicillins!! I love, love, love Ardbeg or Laphroaig in my Penicillins!! I usually go with all peated scotch!! Huge peat head!! Thanks for the message!! Cheers!!
@@christinecamleyHi , have you ever used Laphroig in a cocktail ? (I'm not much of a peat head myself )
I live in France and chartreuse (Green or Yellow) is hard to find here too! We ended up bringing a bottle back from Japan of all places. Insanity!
that's weird because I thought the monk distribute 50% of their total production to France, and 50% to the rest of the world. IF you can't get it there is no hope for anyone else.
@@dennismonk9559 Exactly. It's really curious. Mind you, I live out in the campagne. I'm sure you if you were in Paris you could get it no issues.
very nice
Love this cocktail. Been making it for ages. I use a bit different proportions, but definitely recognize your assessment of the flavors.
I know chartreuse is difficult at the moment, but I'd love to see you try a lumiere. I don't think I've ever seen anyone make one on youtube and it's one of my favorites.
We still have some at the bar…for now haha
Let's hope the commenter sees the video! Its a great drink. I love any drink.
Order. Order.
lovely drink!
if you're ever in seattle, LIFE ON MARS has one, and its superb
Just came back from holiday in Medellin, where they have so many Mezcal cocktails that use fresh Mango juice (because they literally grow in the street there). And I constantly had to ask the bartender to bump up the mezcal because it got buried otherwise. So I love that you bumped it up here, too. Never had this cocktail. Keen, now, to try it. Great video as always!
P.S. damn those monks for not bending over backward to meet the world's chartreuse demand! How else will we get our last word fix? (sarcasm but I do love a Last Word)
Jealous!
I’ve always mixed mine with 30ml mezcal , 15ml maraschino & 22.5ml of aperol & lime. I’ll have to give your specs a go Cara!
P.S. I mixed your Amaretto sour with the maraschino and I loved it. It’s like you said more of a true amaretto sour rather than a whiskey sour riff. Cheers from Miami!
Javier
Really have a thing for mezcal cocktails at the moment, so would really like anything with mezcal 😀
You should look up the Devine Michelada!
Love the Michelada, and a mezcal Tommy’s is one of my go-to’s:
ua-cam.com/video/R4CD1Suye10/v-deo.htmlsi=zSnXSymYNlwSskbb
And you should check out this playlist of deep dives on agave spirits 😊:
ua-cam.com/play/PLq4QDlrfTBk3ub0c34ToWLmjsp-j7egKS.html&si=z4YBg80UnXldLx2D
Kara, with Summer coming, would you show the best way to make a Frose?
Oooh we’re in winter here now so maybe I’ll do it to live vicariously haha
Naked & Famous and Division Bell are alrighty, my all-time favorite Mezcal cocktail of that style by far is the "When the Smoke Cleared" though,
it really covers everything, Sweet, salty, bitter, spicy, umami, like there is no more complete drink than this one.
Just looked this one up, looks great!
❤
Too bad it's so far to Australia from Sweden otherwise I would come to your bar and order two Division Bells now when I know you like it too 🙂
Is there a sub for the maraschino liquor or should i just break down and buy it? Also what mezcal do you recommend? I have one that is super smokey and so far doesn't work well in the cocktails I've tried.
Maraschino is a little hard to replace to be honest, it’s a pretty singular flavour, but you could definitely just leave it out and just use the aperol with perhaps 5-10ml of sugar syrup. If you happen to have chartreuse instead you could just make a Naked and Famous haha! If your mezcal is super smoky try splitting it 50/50 with tequila to tone it down a bit 😊
What if I use an orange twist instead? Does that ruin the whole thing?
Definitely not, will just be a bit sweeter on the nose 😊
Looks potentially alright ... I have to admit I'm not really into Mezcal , is that brand you used expensive ?
Agave spirits (mezcal and tequila) are labour intensive so generally more expensive than a vodka or gin, for example. That one is our ‘house’ mezcal, it’s about $80AUD a bottle retail.
@@BehindtheBar $80 is pretty good ,thanks for getting back to me .
If Mezcal is not available, do you think it works with a silver tequila (slightly smoky)?
What slightly smoky silver have you found? I think I would do 50:50 of that silver and a smooth reposado to give the warmth you lose from using a silver, but I do agree that the smoke is more important.
@@brokenrecord3523 The name is: Jose Cuervo Especial. "Made with blue agave. Silver tequila." says the label. I am not a Tequila expert but I like this stuff.
@@brokenrecord3523Jose Cuervo Especial Silver Tequila is the name. I am not a Tequila expert but I like this stuff.
@@s.insanuss.3832 That's what counts.
If you are thinking of trying a reposado, Teremana is excellent. It's a celebrity tequila, but don't let that stop you.
Agree that a reposado will give you a bit more depth in the same way mezcal does, but I’m sure it will be delicious anyway!
What if sub in a Campari-similar bitter for the Aperol?
Aperol is sweeter than Campari and the character of the bitterness is rather different, IMHO…. but if you like Campari (as I do), give it a try.
Myself, I’m pretty liberal with my substitutions when I’m making drinks for me and my girlfriend.
The best way to learn is to try.
@@thejontao it was Aperol that originally sent me into this rabbit hole, but it's since become too cloying for me. Campari as well...they're both too sugary, almost cough-mediciney. I will try this with some other red bitter stuff...cant go wrong, right?
I wonder if maybe Gran Classico or Select could be up your alley?
@@chrisdimal9869 it's def in the rotation!
I think Select may be the one then. It's not having the same sheer bitterness as Campari, but it's also not as sweet as Aperol. May just work.
I'd like to state my case for remaking the whisky sour video.
- That video's audio is... not great... you've come a long way since then
- You could do a pro version with the dry shake first, and a home/non-commercial version with the dry shake after the regular for better texture and compare them
- You compared my favorite category of cocktails to the Kardashians (its been over 4 years and I'm still not over this 😆)
Hahaha fair!