Today I'm making a new cocktail - the Dahlia Cup! This week I've teamed up with two other KZfaq bartenders for a friendly cocktail challenge - Kevin from Cocktail Time with Kevin Kos and Gabriel from Liquid Memoir. Gabriel decided Kevin and I had to use three ingredients in our original cocktails; mezcal, chamomile, and lemon. I'm calling my answer to the challenge the Dahlia Cup - named after the national flower of Mexico (and a cousin to chamomile). This was a fun episode because not only did it push me to create something new, but it allowed me to show how my brain works when creating these new concoctions.
I had a great time working with Kevin and Gabriel. Both know their way behind the bar, produce engaging and informative content, and are great guys. If you haven't had the pleasure of visiting their channels, please do so.
Cocktail Time with Kevin Kos: / cocktailtimewithkevinkos
Liquid Memoir: / liquidmemoir
#2bartenders3ingredients
Grab the bottles I use here! 👉 bit.ly/AndersBottleCollection
Patreon: / anderserickson
TIME STAMPS
Intro: 0:00
The Story: 1:26
The Booze: 4:05
The Infusion: 5:00
The Recipe: 5:31
Sips: 7:25
THE DAHLIA CUP RECIPE
2 oz. (60 ml) Chamomile-Infused Cocchi Americano*
1/2 oz. (15 ml) Drambuie
Rinse Del Maguey VIDA de San Luis Del Rio Mezcal
Lemon zest for garnish
*CHAMOMILE-INFUSED COCCHI AMERICANO
375ml Cocchi Americano
5g dried chamomile flowers
- Combine Cocchi Americano and dried chamomile flowers. Stir to combine. Steep for one hour at room temperature. Strain off the chamomile flowers.
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
My favorite mixing glass: amzn.to/46KrrTX
Bar spoon: amzn.to/3wkkDhg
Julep strainer: amzn.to/3mymEyA
Rubber bar mat (6"x12"): amzn.to/3h2IJER
Peeler: amzn.to/36tNxOo
Glass measuring beaker set: amzn.to/3cicSgP
Digital scale: amzn.to/3fUgFU5
Brass "To The Bar" sign: amzn.to/3xqCjoC
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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨