"This drink combines three of my absolute favourite ingredients, mezcal, Suze and umeshu," writes bartender Justine Bock of Exeter's Bike Shed Theatre. "I love a drink that
punches you in the mouth, and I think this drink does that. Called Morning Bell, it has a bite that'll wake you up, it's bittersweet and gutsy. The mezcal gives a hint of smoke and the silverskin rounds it off for a slightly savoury finish. As it's a cocktail comprised of my favourite things, the name's also a nod to my favourite band, Radiohead." To add a bit of acidity and salinity, Justine adds a barspoon of pickling brine from a jar of store-bought silverskin onions.
- 40 milliliters Quiquiriqui Matalan Mezcal
- 20 milliliters Suze
- 20 milliliters Akashi Tai Shiraume Umeshu
- 2 dashes Angostura Bitters
- 1 bar spoon brine from pickled (silverskin) onions
Stir in a mixing glass and strain into a chilled coupe. Garnish with a smoked silverskin onion.