Although gin and mezcal mixed together in equal proportions for a cocktail might sound odd — two opposing forces, rather than a complementary combination — they are harmonious in one downtown Austin restaurant’s new cocktail, Wayward Son.
The restaurant, a European-style fine-dining spot, has revamped its cocktail menu to be as good as the food with the help of bar manager Anthony Lehman. Prelog’s now boasts a roster of classic cocktails in addition to the original elixirs, like Wayward Son, that Lehman created. Among the revived drinks he’s offering this month to teach guests about the boozy time period of 1900 through 1910 is the Bijou, a “French jewel of a cocktail” with gin, vermouth, chartreuse and bitters.
In coming months, he’ll roll out additional old-school drinks showcasing different eras in cocktail history.
But as alluring as a classic like an Old Fashioned or a Daiquiri can be, an inventive new offering like the smoky, herbaceous Wayward Son might tempt your adventurous spirit. Try it with the recipe below.
Wayward Son
1 oz. Treaty Oak Waterloo Gin
1 oz. Vida Mezcal
1/2 oz. grenadine
1/2 oz. lemon juice
2 dashes Burlesque Bitters
Combine the ingredients in a cocktail shaker and shake well. Pour into a coupe glass and garnish with a lemon slice.
— Adapted from Prelog’s bar manager Anthony Lehman
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