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Make This: El Rey's Smoke On The Water

Mezcal and peach flavours combine for an easy-to-make spring cocktail that's best enjoyed on a patio. 

Pilot Coffee Roasters

If you’ve never been to El Rey, making their cocktails at home is a great place to start your introduction to this Kensington Market cantina. Focused on cuisine from Puebla and Veracruz in Mexico, this spot specializes in tequila-based tipples. We scored the recipe for Smoke on the Water, which features El Rey’s drink of choice, mezcal in a perfect blend of fruity and sweet flavours with a sprig of mint to top it off.



1.5oz Dolin Dry Vermouth
0.33oz peach liqueur
0.25oz mezcal
0.5oz lemon
0.33oz Rich Syrup (2:1 sugar: water)
4 dashes of Fernet Branca


Shake all ingredients except Fernet Branca, then strain over crushed ice in a collins glass. Top with a "ring" of Fernet to create the smoke effect. Finally, garnish with a fresh mint tip and icing sugar. Drink with a straw.

The ring of Fernet will slowly integrate with the cocktail as you drink, adding layers of flavour.