DakaDaka's Qvevri. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. View image in fullscreen DakaDaka's Qvevri. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. The good mixer Cocktails Cocktail of the week: DakaDaka’s qvevri – recipe Orange wine and mezcal mingle in this smoky, Georgian-inspired drink
Prefer the Guardian on Google A smoky, refreshing highball inspired by Georgia’s amber wines and qvevri winemaking tradition (large clay vessels buried underground for fermentation). The mezcal works beautifully with the wine, which traditionally has structure and tannin from extended skin contact in those qvevri, and with the hint of citrus. The result is a cocktail that feels ancient and modern at the same time.
25ml mezcal – we use Quiquiriqui Espadín , but any will do 75ml orange wine , or, if you can get hold of some, Georgian amber wine 25ml Cocchi Americano , or white vermouth 10ml crème de cassis 10ml Cointreau 10ml simple 1:1 honey syrup 5ml fresh lemon juice Soda water , to top 1 strip orange peel , to garnish
Fill a highball glass with ice, then measure in all the liquids bar the soda. Stir gently to combine, then top with a splash of soda water to taste and garnish with the orange peel (if you’re feeling really fancy, or you’re Georgian, use a strip of tklapi , or fruit leather, instead).