Recipe created by Andrew Kong of Bar Supernova, Vancouver.

INGREDIENTS: 

• 1.25 oz Solmano Mezcal Espadín (either regular or mango)

• 0.75 oz Meletti Amaro (Montenegro is a good alternative)

• 1 oz Acidified Parsnip (see recipe below)

• 15 ml (0.5oz) Mango Coconut Syrup (see recipe below)

METHOD: 

Place all ingredients in a shaker tin, add ice, and shake well. (Shake it like you actually mean it.) Double-strain into a coupe glass. Serves 1.

Acidified Parsnip

• Parsnips

• Citric acid

Peel and rough chop parsnips, then soak overnight in water. Juice the next day. Weigh the juice and add 5% citric acid in weight (for instance, 500 g parsnip juice + 25 g citric acid). Mix well, transfer to a sealable, non-reactive container such as a Mason jar, and store in fridge for up to a week.

Mango Coconut Syrup

• Mango juice (such as the one produced by Del Monte)

• Aroy-D coconut milk

• Sugar

Mix together equal amounts (by volume) of mango juice and coconut milk. Weigh the mixture and add same amount in sugar. (For instance, 1 cup of mango juice plus 1 cup coconut milk equals about 500 grams, so add 500 g sugar.) Blend and store in fridge.