Cocktail
Division Bell
How to make a Division Bell: the modern mezcal sour with Aperol, maraschino and lime. A smoky, bittersweet cocktail by Phil Ward from Mayahuel in New York.
5 minPrep time
mediumDifficulty
CoupeGlass
1Serving(s)
The Division Bell is a modern classic from the New York cocktail scene: smoky mezcal meets bittersweet Aperol, nutty maraschino and fresh lime. The result is a perfectly balanced sour with surprising depth.
Instructions
- Add mezcal, Aperol, maraschino and lime juice to the shaker.
- Add plenty of ice cubes.
- Shake vigorously for about 10 seconds.
- Double-strain into a chilled coupe.
- Express a grapefruit zest over the glass and drop it in.
Garnish: Grapefruit zest
Pro tip: Do not shake the smoky mezcal too long, so its depth is preserved and not masked by too much melt water.
Frequently asked questions
Who invented the Division Bell?
The cocktail comes from bartender Phil Ward, who created it around 2010 at the New York bar Mayahuel.
Why is the drink called Division Bell?
The name is a homage to the album of the same name by the band Pink Floyd.
Can I use tequila instead of mezcal?
It is possible, but the smoky mezcal defines the character - with tequila the drink becomes considerably milder.
Ingredients
- Mezcal4.5 cl
- Aperol2.25 cl
- Maraschino liqueur1.5 cl
- Lime juice2.25 cl
- Ice cubesas needed
- Grapefruit zest1 piece
