Cocktail: Smoke and Mirrors

Warning: Spoilers everywhere!
"Congratulations, it's a...."
(​Season 2, Episode 4: Garden of Bones)
Smoking can kill...
(Season 2, Episode 5: The Ghost of Harrenhal)

Where there's smoke there's fire - usually - but in the world of Game of Thrones where there's smoke, you will likely find Melisandre of Ashai, the Red Woman. We previously honored Melisandre in 'The Night is Dark and Full of Cherries' with a recipe for Cherry and Vanilla Bitters - a concoction of fresh cherries, spices, rye whiskey and a spell or two - and then set this potion to brew in a cool and dark place to work its magic. Now, it's time to revisit our potion for the next part of our dark and delicious plan: The Smoke and Mirrors cocktail. This blood red cocktail, rich with exotic spices, a smoky edge and a sweet cherry kiss is a powerful and dangerous combination - and like the Red Woman, will soon have you on your back and swooning under its spell. ​

This recipe from Toronto mixologist (and potions professor) Frankie Solarik's amazing book The Bar Chef is a beautiful and dangerous mystery of a drink. Smoky mezcal, cherry liqueur, bitters and rosemary syrup - all combine into a surprising and complex cocktail. But here the spices of the cherry and vanilla bitters really shine and gives this cocktail a depth that offsets the sweetness of the of the liqueur and syrup. It's a heady combination and though I scaled back a bit on the rosemary syrup, (I preferred my cocktail more smoky than sweet) it was profoundly delicious. I found that this cocktail is best sipped slowly, indulgently, and very carefully - to avoid any deadly consequences. After all, one should never underestimate the Red Woman -especially when she offers you a drink.

So, raise your glasses and repeat after me: The night is dark and full of terror! Cheers!

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Cocktail: Smoke and Mirrors
slightly adapted from The Bar Chef: A Modern Approach to Cocktails by Frankie Solarik
makes 1 serving

• ​1 1/2 oz (45 ml) mezcal (Solarik recommends Enmascardo)
• 1/2 oz (15 ml) Heering cherry liqueur
• 1/4 oz (5 ml) rosemary syrup (recipe below)
• 1/4 oz (5 ml) cherry and vanilla bitters 
• 2  4-inch sprits fresh rosemary, divided

​

1. In a shaker, combine mescal, cherry liqueur, rosemary syrup, cherry and vanilla bitters, and the leaves from 1 sprig rosemary. Muddle. Add ice and stir to chill. Strain into coupe glass. Garnish with remaining rosemary sprig.

Rosemary syrup
slightly adapted from The Bar Chef: A Modern Approach to Cocktails by Frankie Solarik
makes about 16 oz.

• ​2 cups water
• 1 cup granulated sugar
• about 10 sprigs of fresh rosemary

​

1. In saucepan, combine water, sugar and rosemary. Simmer over medium heat for 6-8 minutes, until sugar has completely dissolved and syrup has thickened slightly. Set aside until cool to room temperature, then strain with fine mesh sieve. Transfer to airtight container. The syrup will keep for up to 5 days, refrigerated.