Today on Booze On The Rocks, we make the Division Bell cocktail. Phil Ward created the Division Bell in 2009 at the Mayahuel in New York City. Phil took his inspiration for this cocktail from The Last Word, having Mezcal replace gin and Aperol for Chartreuse, giving you a refreshing, well-balanced cocktail. Try it out and let me know what you think.

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BAR TOOLS

Mixing Glass [ Ссылка ]
Pint Glasses [ Ссылка ]
Shaker Tin [ Ссылка ]
Japanese Jigger: [ Ссылка ]
Barspoons [ Ссылка ]
Hawthorne Strainer [ Ссылка ]
Julep Strainer [ Ссылка ]
Fine Mesh Strainer [ Ссылка ]
Nick & Nora Glasses [ Ссылка ]
Highball/Collins Glasses [ Ссылка ]
Rocks Glasses [ Ссылка ]
Hurricane Glasses [ Ссылка ]

Surfside Sips [ Ссылка ]

COCKTAIL BOOKS I RECOMMEND

The New Craft of The Cocktail [ Ссылка ]
Bartender's Manifesto [ Ссылка ]
Beach Bum Berry's Remixed [ Ссылка ]
Beach Bum Berry's Grog Log [ Ссылка ]
Beach Bum Berry's Intoxica [ Ссылка ]
Death & Co: Modern Classic Cocktails [ Ссылка ]
Savoy Cocktail Book [ Ссылка ]
Liquid Intelligence [ Ссылка ]
Imbibe [ Ссылка ]
The Bar Book [ Ссылка ]
Gotham City Cocktails: [ Ссылка ]

DIVISION BELL

1 oz/30 ml Mezcal
.5 oz/15 ml Maraschino Liqueur
.75 oz/22.5 ml Aperol
.75 oz/22.5 ml Lime Juice

Method

1. Add all of the ingredients to a shaker tin.
2. Shake with ice for 10-15 seconds.
3. Fine strain into a Nik & Nora glass.
4. Garnish with a lime peel.

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