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Polar Bear

Aperitivo/aperitif · Herbal · Spirit-forward

4.2 31 ratings

Ingredients

1 1/2 oz Mezcal
3/4 oz Bianco/blanco vermouth
1/2 oz White crème de menthe
4 drop Celery bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of mint leaf.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Garnish with mint leaf floated on the cocktail or pegged/stuck with spot of honey to the rim.

Flavour profile

24.9% alc./vol. · 1.5 standard drinks · 168 calories

History

Subtle mint notes define this spirituous, tequila martini-style aperitivo.

This recipe was created in 2013 for the opening menu of Trick Dog bar in San Francisco, California. The original preparation at Trick Dog used Dolin Blanc vermouth, Tempus Fugit white crème de menthe, and a house-made angelica tincture instead of celery bitters. The angelica tincture is prepared by infusing dried angelica root in high-strength neutral grain alcohol for 48 hours, followed by straining through a coffee filter.