Division Bell

The initial flavors detected in the DIVISION BELL are its bright agave notes from mezcal tequila and the citrusy bitterness of Aperol. The smokiness from the mezcal follows, accompanied by a zesty lime flavor. A dash of maraschino liqueur adds a subtle sweetness, contributing to its smoothness. When it originated 2009 in New York, this cocktail 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 for 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 began experimenting with mezcal spirits in 2007 while working at NYC’s Death & Co. When he opened his own bar, Mayahuel, 2009 in NYC, the Division Bell made its debut 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 specifically calls for Del Maguey Vida mezcal, but any espadin mezcal with the characteristic smoky and fruity notes will work in this recipe.

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

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

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

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