Anomaly
THIS IS A TINY COCKTAIL 🍸🤏🏾
Called The Anomaly and it’s damn good.
It’s from the book Tiny cocktails by my buddy Tyler (@bon_vivantito). - it’s called an anomaly because it doesn’t follow the typical format for a classic cocktail structure. It’s part martini and part sour, but also stirred? The result is a balanced drink that has the makings of a light, but boozy martini with the bright freshness of a sour.
Author’s Note: “The Anomaly, as the name hints at, is one of those cocktails that deviates from classic cocktail structure. It has traces of both the martini and the sour in its balance of ingredients. Like the martini, it’s unmistakably boozy and light, but it has the freshness and balanced sweetness of a succulent sour. Anomaly matches neither template identically though. Instead, this sophisticated drink strikes a harmonious balance of fortifying spirit with sugar and acid, allowing the seamless pairing of smoky mezcal and tropical banana to take center stage. In a way, it’s a gateway cocktail to more spirituous cocktails. It’s easy to throw back, but do tread lightly: A few of these tiny yet bold libations and your legs might just turn into noodles.”
Cheers, y’all!
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ANOMALY By: Tyler Zielinski (author of “Tiny Cocktails”)
ingredients:
¾ oz | 22 ml Mezcal
¼ oz | 7 ml Fino Sherry
¼ oz | 7 ml Banana Liqueur (preferably Tempus Fugit)
⅓ oz | 10 ml Verjus (about 2 teaspoons)
1 barspoon Simple Syrup (or Agave Syrup)
Lemon Peel Coin (Garnish)
instructions:
Combine all ingredients except garnish in a mixing glass with ice. Stir to chill and dilute, then strain into a chilled tiny coupe. Express the lemon peel coin over the drink, garnish, and serve.
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Style is personal. So why should your cocktail try to copy somebody else’s?
I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.
So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.
Cheers, y’all!