Winter Cocktails: Old Saint Juan by Shea Hogan in Vancouver

Today we have a change of pace in terms of style. Shea Hogan from Vancouver's West and Bitter brings us a mezcal cocktail simple in ingredients but dense and robust in flavour. A cocktail that makes me really think of winter is the Trinidad Sour, employing a full ounce of Angostura bitters to give heavy hits of cinnamon, clove, and other Christmas-like spices (something only possible by balancing with orgeat). Here, Shea uses 3/4oz along with the mezcal for a very spicy and smoky winter drink.
He explains it himself:

"It's rather simple, but that's my style. I like to create drinks that almost anyone can make almost anywhere and that are still delicious while holding true to the theme I'm tasked with. Inspired from the aromas of Christmas, mezcal conjures up memories of sitting around the fireplace, watching the flames dance late at night all season long. Sombra mezcal comes from a little village called San Juan, 100 kilometers or so south of Oaxaca. San Juan means Saint John, Santa is Old Saint Nick... you get the idea."

Old Saint Juan
1 1/2 oz Mezcal (Sombra preferred, though Fidencio works nicely as well)
3/4 oz Angostura Bitters
3/4 oz simple syrup (1:1)
1/2 oz lime juice

Shake ingredients with ice and double strain into couple glass, 
garnish with one decent sized mint leaf.


You can see Shea's drink from last month's Halloween series here





[["Yukon Cornelius" from Veneto in Victoria ]]
[[ "The Rockefeller" from Veneto in Victoria ]]
[[ The Hot Toddy ]]
[[ Winter drinks from Smuggler's Cove in San Francisco ]]
[[ "Bear Skin" from The Refinery in Vancouver ]]
[[ "Cold & Delicious" from The Violet Hour in Chicago ]]
[[ The history of Eggnog ]]
[[ "Gold," "Frankincense," and "Myrrh" from Trevor Kallies in Vancouver ]]
[[ "Old Saint Juan" from Shea Hogan in Vancouver ]]
[[ "Hot Buttered Rhum Cider" from Slanted Door in San Francisco ]]
[[ The history of mulled wine ]]
[[ The history of The Flip ]]
[[ Hot Buttered Rum ]]