Division Bell
Mezcal, Aperol, maraschino and lime. Smoky, bittersweet and bright.
Shaken · Coupe · Medium · about 3 minutes · about 18% ABV
Ingredients
- 30 ml Mezcal
- 22.5 ml Aperol
- 15 ml Maraschino liqueur
- 22.5 ml Fresh lime juice
- Grapefruit twist (garnish)
Method
- Chill the glass
- Pour 30 ml mezcal into the shaker
- Pour 22.5 ml Aperol into the shaker
- Pour 15 ml maraschino liqueur into the shaker
- Add 22.5 ml fresh lime juice
- Add ice
- Shake hard
- Strain
- Garnish
About the Division Bell
Created by Phil Ward at Mayahuel in New York in 2009. It mixes mezcal, Aperol, maraschino and lime.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Division Bell FAQ
What's in a Division Bell?
30 ml mezcal, 22.5 ml aperol, 15 ml maraschino liqueur, 22.5 ml fresh lime juice, garnished with grapefruit twist.
How strong is a Division Bell?
About 18% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Division Bell?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Division Bell in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
