Duchamp mixologist Kris von Dopek, working with nopales | Chicago Reader

Duchamp mixologist Kris von Dopek, working with nopales 

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Cactus paddles and mole bitters spice up a mezcal-based drink.
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Andrea Bauer
The basic ingredients: mezcal, apple cider, nopales reduction
Andrea Bauer
Fresh nopales and candied nopales
Andrea Bauer
The nopales reduction, made with Bitter Truth chocolate mole bitters
Andrea Bauer
Pour one and a half ounce of the mezcal reduction into a shaker.
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Add an ounce of fresh lime juice.
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To that add an ounce of apple cider.
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And two ounces of mezcal.
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Add ice.
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Cap and shake vigorously.
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Pour over ice.
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Spritz with Earl Gray bitters mist.
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Garnish with a slice of the candied nopales.
Andrea Bauer
Kris von Dopek behind the bar at Duchamp
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Andrea Bauer
The basic ingredients: mezcal, apple cider, nopales reduction