The Metropolitan

The Metropolitan was born out of a serendipitous journey through flavors and places. It began in Boston, where I stumbled upon Kummel, a potent cumin liqueur that carries the warmth of spice wrapped in a whisper of sweetness. Its unique profile lingered in my mind, a taste I knew I had to revisit.

Fast forward to Mexico City, where my love affair with mezcal ignited. Its smoky embrace and earthy complexity captured my palate, a striking contrast to the refined reverence I’ve always held for Jaliscan tequila, with its smooth, bright, and herbal depth. Together, these spirits dance in harmony.

The fruit notes come naturally—peaches and pears, delicate and ethereal, offering a balance of subtle sweetness and gentle acidity. Peach syrup and pear liqueur brought their essence to the mix, elevating the cocktail’s softness without overpowering its structure.

New Orleans made its mark with Peychaud’s bitters, a crimson splash that weaves its way through the drink with aromatic finesse. This nod to the Big Easy adds a layer of sophistication, a tribute to the birthplace of so many classic cocktails.

To crown this, I chose an edible honeyed vanilla tuile. Light, crisp, and fragrant, it hovers over the drink like a gilded invitation to indulge. The Metropolitan Cocktail isn’t just a drink, it’s a story—a journey of discovery, love, and reverence for the art of flavor. Print