Bar Bites #1: Smuggling Nuts

BY Jeff Suskin


From Justin Guadagnoli of Castaways Cove, Breckenridge 

Originally envisioned as a Tiki-Mexican mash-up for a Día de Muertos event, this smooth and smoky cocktail brings together great agaves while still tipping its hat to the islands. We use Pueblo Viejo Blanco for the backbone and Los Vecinos del Campo Espadin for smokiness. Balanced with lime and orgeat, this drink puts you on a beach next to a roaring fire, while the Bittermens Winter Melon Bitters keeps things exotic and makes you wonder where the beach is. Garnish with flamed orange peel to keep the danger level just high enough. 

  • 1 ounce Pueblo Viejo Blanco 
  • ½ ounce Los Vecinos del Campo Espadin 
  • ¾ ounce Aperol 
  • ½ ounce Giffard orgeat 
  • ½ ounce fresh lime juice 
  • 3 dashes Bittermens Winter Melon Bitters

Combine all ingredients in a shaker tin with ice. Shake and pour into a 16-ounce tiki mug. Garnish with a flamed orange peel.

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Jeff Suskin

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