Jenny Schwarz is co-owner/beverage manager for Hopscotch in Oakland, CA.
I’m currently drinking a cocktail that we make at Hopscotch called Dominio, a mix of Scotch, amaro, blackberry, jalapeño and lemon. I love this drink because it’s so surprising: It’s a Scotch drink for people who never thought they’d enjoy Scotch. The blackberry is muddled, the jalapeno syrup adds a slight amount of heat and plays off the smoke of the Scotch, the amaro adds depth and the lemon brightness. It’s shaken and strained into a coupe. An unsuspected combination that balances perfectly.
Another favorite is our Chiki Chiku Sling, made with mezcal, tequila, Benedictine, ginger and citrus served over pebble ice. It’s an update of a Tiki cocktail, satisfying the want for complex flavors, baking spices, smoke and herbs, but the sweetness is really well balanced with both lemon and lime. This a great cocktail to enjoy with food or a perfect stand-alone sipper.
½ oz. Jalepeño syrup
¾ oz. Lemon juice
2 oz. Bank Note Scotch whisky
½ oz. Amaro Averna
Muddle berries in syrup. Add the rest of the ingredients and shake with ice. Double strain into coupe glass and garnish with a lemon wheel.
Recipe by Jenny Schwarz.
Chiki Chiku Sling
1 oz. Fidencio mezcal
½ oz. Hacienda Vieja reposado tequila
½ oz. Bendectine
½ oz. Carpano Antica
1 oz. Lime juice
½ oz. Ginger syrup
Dash Angostura bitters
Combine ingredients and shake with ice. Strain into Collins glass filled up to 1½ inches from top with pebble ice and top with soda, garnish with a fresh mint leaf.
Recipe by August O’Mahoney & Jenny Schwarz.