Division Bell
Smoky mezcal meets bitter Aperol, cherry-sweet maraschino and fresh lime in a balanced modern classic.
Ingredients
- Mezcal, moderately smoky, ideally30 ml
- Aperol22.5 ml
- Maraschino liqueur15 ml
- Lime juice, freshly squeezed22.5 ml
Method
- Fill a shaker with ice cubes.
- Pour the mezcal, Aperol, maraschino liqueur and lime juice into the shaker.
- Shake hard for 10–15 seconds, until the shaker is ice-cold.
- Fine-strain into a chilled Nick & Nora glass or coupe.
Credit Phil Ward, Mayahuel, New York City (2009)
About this drink
Phil Ward created the Division Bell as a mezcal riff on the Last Word, swapping the gin and Chartreuse for smoky agave spirit and bitter-orange Aperol. The drink was born at Mayahuel in New York and is now part of the modern cocktail canon, thanks to its approachability and complex flavour. Its balance of smoke, bitterness, sweetness and acidity makes it a perfect example of how a classic structure can be reinvented with new ingredients.
Questions and answers
What makes the Division Bell special?
It combines the smoke of mezcal with Aperol's bitter orange sweetness and the almond-cherry notes of maraschino. Three very different flavours that together make a surprisingly balanced modern classic.
What if you prefer tequila to mezcal?
You can, but you lose the smoke, which is a large part of the drink's character. Half tequila and half mezcal is a good compromise if you want to soften the smoke without losing it altogether.
