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The Smoke and Sigh cocktail recipe

Italicus cozies up to mezcal and the result is something unique and delicious.

Image and recipe courtesy of our friend, the Cocktail Contessa.

This is a drink for those seeking something that's a bit of a departure from the usual.

Though these ingredients may first call to mind summer, this cocktail more than holds its own in the fall and winter months. Its complexity of flavor stands up to the richness of holiday food while the bright notes serve as a lovely counterpoint.

Here we recommend the Corte Vetusto Espadin, which is a terrific mezcal with a balanced profile. The smoke doesn't overwhelm, but adds underlying flavor and depth.

And a winter drink featuring Italicus?  Yes please. 


1 oz Italicus
1 oz Aperol
1 oz Corte Vetusto Espadin 
1 oz grapefruit juice
8 drops grapefruit bitters (or rosemary grapefruit peppercorn bitters)


Shake all ingredients with ice until very cold, 10-12 seconds. Double strain into a rocks glass with large cube. Garnish with a fresh grapefruit slice and a sage flower if you have it.

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