Polar Bear

Adapted by StarChefs.com
April 2013

INGREDIENTS:

Angelica Tintcure
(Yield: 13 ounces)
2 ounces dried angelica root
16 ounces neutral overproof spirit, such as Everclear
To Assemble and Serve
(Yield: 1 cocktail)
1½ ounces Pierde Almas Puritita mezcal
¾ ounces Dolin blanc vermouth
½ ounce crème de menthe

METHOD:

Angelica Tincture:
Add angelica root and spirit to a mason jar. Screw on cap, shake, and rest 2 days. Strain through a coffee filter and reserve.

To Assemble and Serve:
In a cocktail shaker, combine 6 drops Angelica Tincture with mezcal, vermouth, and crème de menthe. Shake and double strain into small coupe.

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