It’s no secret that amaro and liqueurs like Zuc­ca have been con­sumed for their med­i­c­i­nal prop­er­ties. Zuc­ca’s fea­tured ingre­di­ent rhubarb has been known to be used in medieval pre­scrip­tions and is the inspi­ra­tion behind this cock­tail’s name. In Mac­beth (Act V. Scene III), Mac­beth says to his doctor:

“If thou coudst, doc­tor, cast the water of my land, find her dis­ease and purge it to a sound and pris­tine health, I would applaud thee to the very echo, that should applaud again. Pul­l’t off, I say. What rhubarb, cyme, or what purga­tive drug would scour these Eng­lish hence?”

How­ev­er, it’s the play between the mez­cal and Zuc­ca in this recipe that makes this an excep­tion­al cock­tail. The fla­vor pro­file of Zuc­ca works well with the smoky notes of the mezcal.

Recipe

• 1 oz reposa­do tequila
• 1 oz of mezcal
• 1/2 oz of dry vermouth
• 1/2 oz of sweet ver­mouth
• 1/2 oz of Zuc­ca
• Bar­spoon of absinthe
• 2 dash­es of Post Pro­hi­bi­tion Pick Me Up Bitters
• Gar­nish with an orange twist

Add all ingre­di­ents in a mix­ing glass except the gar­nish. Stir with ice. Strain into a chilled cock­tail glass. Gar­nish with an orange twist.