Mezcal, according to Sean McCreedy and Blake Pope of Kindred Restaurant, isn’t for everyone. The agave liquor is is relatively alien to much of the cocktail-loving public, so the guys behind Kindred’s majestic marble slab have introduced a “baby’s first mezcal” cocktail to the menu. This beauty is mezcal, pineapple gum, and citrus.
And the orange-y floating dots that recall Ben-Day art? Those trendy-looking polkas are dollops of Calabrian chile oil—bitters with a heated bite. Doubters beware: The Oaxaca Flocka—that’s wa•ha•ka fla•ka, for those of you with no interest in Central American landmarks or 2009 hip-hop—will make you love mezcal.
The ingredienst here, if you’re interested in giving your own Oaxaca Flocka version a go, are mezcal, pineapple gum, citrus, and Calabrian chile oil.
