TASTE: SMOKE ON THE WATER 2.0
Smoke on the Water 2.0 by Andrew Patterson | Photo: Victoria Sedefian/The Dishing
No garnish, just ice. Andrew Patterson’s version of the oft-adapted Smoke on the Water lies somewhere between a Last Word and Naked & Famous making it an instant classic.
Words: Susie Davidson Powell
Photos: Victoria Sedefian/The Dishing
Location: Milas, Schenectady
Guest shift bartender: Andrew Patterson | IG @instadrizz
Bar: Milas Restaurant, Schenectady | IG @milasrestaurant518 | Our review
The cocktail: Smoke on the Water 2.0
The ingredients: Yola mezcal, Luxardo del danto, luxardo bitter bianco, acid adjusted pineapple juice, bruleed strawberry syrup. Clarified with coconut milk.
The inspiration: “I love the use of mezcal in a milk punch. It tames a lot of the smokiness so it makes it more suitable for a majority of guests. It’s somewhere between a Last Word/Naked & Famous. Each season we keep the same specs but swap out the syrup to a different fruit to make a new version.” - AP
The build:
1.5 mezcal
.50 del santo
.50 bitter bianco
.75 acid-adjusted pineapple
.75 bruléed strawberry syrup
Clarified with ¼ the volume coconut milk. Served over large ice. Spritzed with orange peel.
