I’ve always loved mezcal — its smoky, earthy notes carry fire, soil, and tradition in every sip. When I came across the Tree Snake cocktail by Aidan Rivett, bar manager at Noto in Edinburgh, I knew I had to craft my own twist.
Where his version leant on apple liqueur, I’ve instead reached for our Eau de Vie de Cidre. The result is a drink that pulls together three very different landscapes: mezcal’s smoke and earth, Eau de Vie’s crisp orchard brightness, and manzanilla’s unmistakable coastal tang.
For those unfamiliar, manzanilla is a style of fino sherry produced exclusively in Sanlúcar de Barrameda, Spain. It’s aged under a layer of yeast (flor), giving it a delicate, bone-dry profile. The seaside climate lends a subtle salinity and sea-breeze freshness, setting it apart from standard fino. Traditionally paired with seafood and tapas, here it provides the perfect, savoury backbone to balance fruit and smoke.
The result? A cocktail that feels both grounded and ethereal — orchard, ocean, and fire in one glass.
Ease of Making: Medium.
Glass Type: Nick Nora.
Taste: Smoky, herbal, bright, and slightly dangerous (it packs a punch!).
Recipe:
- 30 ml Eau de vie de Cidre.
- 30 ml Green pepper infused mezcal (Lost Explorer Mezcal).
- 30ml Manzanilla (La Gitana).
- 10ml Agave syrup.
- Ice.
Making Green Pepper Mezcal:
- Place ½ green pepper into a blender without the seeds.
- Add 100ml mezcal (we used The Lost Explorer 8 yrs old).
- Blend and then filter through a coffee filter.
Making the Cocktail:
- Add handful of ice to a cocktail shaker.
- Add all the ingredients to the shaker.
- Shake until the cocktail shaker starts to bead.
- Strain into your coupe / nick nora glassware.
Options:
- Add ½ lemon to the recipe will add some acidity / sharpness to the profile.
- Garnish with a twisted lime peel.
