Division Bell

The initial flavors detected in the DIVISION BELL are its bright agave spirits from mezcal tequila and the citrusy bitter notes of Aperol. The smokiness from the mezcal then follows alongside the more citrusy lime. A dash of maraschino liqueur adds an additional subtle sweetness that keeps it smooth. Its New York origin in 2009 helped put mezcal on the map and it soon became a contemporary classic.

Requirements: mezcal tequila (preferably Del Maguey Vida), Aperol, maraschino liqueur (preferably Luxardo), lime juice, grapefruit twist, garnish

• 1 oz. mezcal
• 3/4 oz. Aperol
• 1/4 oz. maraschino liqueur
• 3/4 oz. lime juice
• 1 grapefruit twist for garnish

Combine all ingredients in an ice-filled shaker. Shake vigorously and strain into a chilled coupe or cocktail glass. Express the oils from a grapefruit twist into the drink and drop into the glass or garnish with a fresh grapefruit twist.

History: Bartender Phil Ward had been experimenting with mezcal spirits since 2007 while working at NYC’s Death & Co. When he opened his own Mayahuel in NYC in 2009, the Division Bell appeared on the cocktail menu. It was named after Pink Floyd’s album The Division Bell because the album played on endless repeat while he constructed the bar.

Comments: The cocktail calls for Del Maguey Vida mezcal, but any espadin mezcal containing the trademark smoky and fruity notes will work in the recipe.

Mezcal Espadin Information: https://mezcalpro.com/blog/what-is-espadin-mezcal

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Aperol Margarita — https://keetscocktails.com/aperol-margarita/

Cadillac Margarita — https://keetscocktails.com/cadillac-margarita-2/

Smoky Martini — https://keetscocktails.com/smoky-martini-2/

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