Better and Better Cocktail Recipe

The 'Better and Better' cocktail is a modern twist on classic flavors, combining the smoky notes of mezcal with the tropical vibe of Jamaican rum. It was created for those who appreciate a journey through complex flavors in their glass.

• Origins: The cocktail is a brainchild of contemporary mixology, where bartenders enjoy experimenting with bold flavors.
• Popularity: It's favored by adventurous drinkers who aren't afraid to step outside their comfort zone.
• Occasions: Perfect for a late-night gathering or as a conversation starter at a sophisticated soirée.

The 'Better and Better' cocktail offers a complex flavor profile. It starts with a smoky punch from the mezcal, followed by the sweet, spicy undertones of the Velvet Falernum, and finishes with the robust, tropical notes of the Jamaican rum. It's a strong, yet balanced drink with a lingering finish.

• The name 'Better and Better' suggests a cocktail experience that improves with each sip.
• Mezcal, one of the primary ingredients, is made from agave, similar to tequila, but with a distinctive smoky flavor.
• John D. Taylor’s Velvet Falernum is a Barbadian liqueur that adds a hint of lime, almond, and clove to the mix.

1. Prepare the Glass:
   • Use an old-fashioned glass for serving.
2. Mix Ingredients:
   • Pour 0.25 oz of Velvet Falernum Liqueur into the glass.
   • Add 0.5 oz of Smith and Cross Jamaican Rum.
   • Measure and pour 1.5 oz of Fidencio Clasico Mezcal.
3. Stir Briefly:
   • Add ice to the glass.
   • Stir the mixture briefly to chill and combine flavors.
4. Garnish:
   • Express a lemon twist over the drink and place it on the rim or drop it in.

• Ice Quality: Use large, clear ice cubes to slow down dilution and maintain the integrity of the flavors.
• Lemon Twist: Make sure to twist the lemon peel over the glass to release the essential oils, adding an aromatic dimension to the cocktail.
• Stirring: Stir just enough to chill the drink; over-stirring can lead to excessive dilution.

Food Pairings

• Grilled Meats: The smoky profile of mezcal and the Jamaican rum enhances the flavors of grilled or barbecued meats.
• Spicy Cuisine: The tanginess of the Velvet Falernum and the heat from the alcohol can complement spicy dishes like Thai or Indian curries.
• Dark Chocolate: A piece of dark chocolate can enhance the complexity of the cocktail with its bitter flavors.

Drink Pairings

• Coffee: A robust espresso or black coffee alongside this cocktail can create an intriguing contrast between bitter and sweet, smoky notes.

• Mezcal: If Fidencio Clasico is unavailable, any high-quality mezcal can be used.
• Jamaican Rum: Appleton Estate Reserve Blend is a suitable substitute for Smith and Cross.
• Velvet Falernum: A homemade falernum syrup can replace the liqueur in a pinch.

Smoky and Spicy

• Add a dash of chili bitters: The heat would play vastly with the mezcal's smokiness and change the drink from a tropical breeze to a desert wind.

Sweet and Smooth

• Substitute the mezcal with an añejo tequila: This changes the smokey profile to a more mellow, oak-aged smoothness and adds a hint of vanilla.

Citrus Burst

• A splash of orange liqueur and extra lemon: Dialing up the citrus makes it more refreshing and lively, best for a hot summer day when life gives you lemons and you make better cocktails.