Sixth Hour
“I wanted to create an apertivo-style cocktail inspired by the Siesta cocktail, a modern classic created by Katie Stipe at the much-missed NYC bar Pegu Club. Where the Siesta is made with tequila, Campari, lime, and grapefruit juice, I supplemented the base spirit with complex mezcal, swapped in the milder Aperol, and added raspberry syrup and pineapple juice to make a light, fruity, crushable tropical drink. My drink’s name comes from the Latin origin of ‘siesta’ (‘hora sexta’) which nods to the fact that it can be enjoyed any time and by most anyone.” —SR
Sixth Hour
1 ounce Arette blanco tequila
¾ ounce Aperol
¼ ounce Del Maguey Chichicapa mezcal
1 ounce pineapple juice
¼ ounce lime juice
¼ ounce Raspberry Syrup (see Note)
2 dashes Salt Solution (see Note)
2 dashes Bittermens Elemakule Tiki Bitters
Chilled tonic
Garnish: Pineapple fronds
Shake all the ingredients (except the tonic) with ice, then strain into a collins glass filled with ice cubes. Top with the tonic and garnish with the pineapple fronds.
Note: To make Raspberry Syrup, combine 1 cup raspberries and 3 cups simple syrup in a sealable container. Cover and refrigerate for at least 24 hours. Pass through a fine-mesh strainer or cheesecloth. To make Salt Solution, combine 15g salt with 35g water in a bowl and whisk until dissolved.
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