I didn’t win the Magnificent Bastard cocktail contest. Oh well. Congrats to Bryan Swanson on his win!
Now that my entry lacks a name (for The Magnificent Bastard is taken), it’s time to rename my tipple and correct an error I’ve made in printing the recipe. Originally, for whatever reason I do not know, I’d printed and submitted this drink as being a whooping 2 ounces total (plus a little extra). But that hadn’t been what I’d been making! Instead, I meant the recipe to be 2:1:1 mezcal to sweet to dry vermouth. Oh well.
Deep Water Bay
2 oz Mezcal (Del Maguey Chichicapa)
1 oz Sweet Vermouth
1 oz Dry Vermouth
1.5 bar spoons Maraschino (3/16th of an ounce)
Stir over ice and strain into a chilled cocktail glass
Deep Water Bay is one of the southern bays in Hong Kong and I thought it’d be good to pull a name from the island city in homage to the original it is based off of. The view of Deep Water Bay from the top of The Peak is often hazed over with pollution, but when it’s clear at sunset, it’s incredibly beautiful. Plus, since it’s on the southern side of the island and mezcal is the southern opposite of scotch, it makes some additional sense.