We are celebrating summer with cocktail recipes from Triangle bars and restaurants.
Next up: a tequila, Campari, lime juice and beer cocktail from Raleigh’s Gallo Pelón.
Gallo Pelón is the second-floor bar above Mexican restaurant Centro, on downtown Raleigh’s South Wilmington Street. The bar, with seating for 30 inside and 30 outside, opened in March.
Manager Marshall Davis explained that the bar is a mezcaleria and has one of the most extensive mezcal lists in the Southeast with 49 mezcales and counting.
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Davis describes the agave-based liquor as “the smoky cousin to tequila” and “is a sipping spirit, much like scotch.” The bar offers a traditional mezcal service with clay cups, orange slices and either worm or grasshopper salt. (Davis enlightens us: The salt is a blend of agave worms or grasshoppers, rock salt and chiles. The worm salt is traditionally used to rim margarita glasses or on sweet fruits like oranges and figs to create a savory-salty-sweet-smoky combination. He adds: “Almost every skeptic is a convert after one taste.”)
He wrote in an email: “It is not only a mezcal-focused bar, but a place to showcase the flavors of Central and South America. The bar serves other agave spirits, including tequila, raicilla and sotol, as well as other regional liquors, such as rhum agricole, cachaca, pisco and aguardiente.”
More cocktail recipes form local bars can be found on our curated recipe site, nando.com/therecipe.
Gallo Pelon’s Hop-a-Cabra
From Marshall Davis, bar manager at Raleigh's Gallo Pelón. For a smoky variation, replace the tequila with a joven mezcal, such as Mezcal Vago Mexicano.
1/4 cup Turbinado sugar
1/4 cup water
3/4 ounce Blanco Tequila, such as Espolon Blanco
3/4 ounce Campari
3/4 ounce fresh lime juice
2 ounces India Pale Ale beer, such as Big Boss High Roller IPA
Combine sugar and water in a small pot. Bring to a simmer over medium heat. Stir until sugar is dissolved.
Remove from heat and let to cool.
Combine tequila, Campari, lime juice, 1 ounce sugar syrup and cracked ice in a cocktail shaker. Shake vigorously and strain into a Collins glass with fresh ice.
Top with beer and express grapefruit twist into drink. Serve with a straw.
Yield: 1 serving.