Food & dining

from the bar

Let’s all unite over a Division Bell

Liza Weisstuch for the boston globe

There’s a lot of talk in the wine world about sustainable practices and working conditions. The spirits industry still doesn’t have quite as much to say. Makes sense, then, that when Nicholas Daddona creates a cocktail, he’s quick to note that he favors products that demonstrate a sense of social responsibility. Daddona is master sommelier and the wine and beverage director at Meritage Restaurant + Wine bar in the Boston Harbor Hotel, which is known for its award-winning wine program. He favors a premium mezcal from Del Maguey, which he says is one of the few liquor companies whose main focus is to improve the quality of life of the locals who produce it, in his Division Bell. The brawny yet easy-going drink is a mix of smoky mezcal, bright Aperol, tart lime juice and sweet maraschino liqueur. And as befitting of a sommelier, he points out it pairs with acidic powerful flavors, even adding smoky, herbal dimensions to a favorite plate.

Liza Weisstuch

DIVISION BELL

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Makes 1 drink

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1 ounce Mezcal (Del Maguey Vida)

¾ ounce Aperol

¾ ounce fresh lime juice

½ ounce Luxardo Maraschino Liqueur (or any maraschino liqueur)

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1. Pour all ingredients into a cocktail shaker over ice and shake vigorously for 10 seconds.

2. Strain into a cocktail glass.

3. Garnish with grapefruit twist

Adapted from Meritage Restaurant + Wine Bar

Liza Weisstuch can be reached at liza.weisstuch@gmail.com. Follow her on Twitter @livingtheproof.