Horror Hotel

Name: Horror Hotel
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 2 dash Angostura Bitters; 30 ml Mezcal; 1 twst Orange Peel; 15 ml Sweet Vermouth; 15 ml Apple Brandy; 15 ml Cynar; 15 ml Apricot Brandy

A stirred mix of mezcal, apple brandy, apricot brandy, sweet vermouth and Cynar, with Angostura bitters and an orange twist. Smoky and bittersweet, with orchard-fruit sweetness from the two brandies.

Frederic Yarm devised the Horror Hotel as an autumn drink for Halloween, a tribute to The Misfits that pairs apricot liqueur with an herbal one. Cynar was chosen for the herbal part because it works well with apricot, as in the Slope, and the name points to "Horror Hotel", the track and 1960 film, which suits the drink's smoky, bitter character.

Method

Stirred

Glass

coupe

Difficulty

Hard

Flavor Profile

Bitter

Dry

Herbal

Smoky