At Tope, a taqueria located on the roof of Portland, Ore.’s boutique hotel The Hoxton, mezcal-based cocktails go hand-in-hand with tacos and plates inspired by Mexico City’s street food.
Bar manager Brett Adams’ Inside Baseball cocktail — a combination of Scotch, mezcal, amaro, and the herbal and aromatic Italian liqueur Centerba — was created to cater to those seeking “a different-tasting, spirit-forward cocktail,” he says, particularly an alternative to Tope’s popular lineup of “approachable and refreshing” Margaritas.
“This drink is basically for other bartenders (hence the name) and was intentionally meant to occupy a lesser-ordered part of the menu. After all, a combination of Scotch, mezcal, and a not-very-common 140-proof Italian liqueur really only has so much appeal,” Adams adds. A garnish of an olive atop an ice cube adds a touch of salinity.
The Inside Baseball proved to be a hit with bartenders and regular customers alike, remaining a constant presence on Tope’s menu.
- 1½ ounces Monkey Shoulder Scotch
- ½ ounce Bozal Mezcal Ensamble
- ¼ ounce Centerba
- ¼ ounce Amaro Nonino
- ¼ ounce Bee Local West Coast High Desert Honey (2:1 honey to water ratio)
- Stir all ingredients.
- Serve in a double rocks glass on a big ice cube.
- Garnish with an olive.