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Cocktail History
The Guillotine is a modern cocktail that was created in 2015 by Franky Marshall at Le Boudoir in New York City, New York. Called “an elegant kick in the face” by guests, the recipe is made with a simple stirred mixture of mezcal, Scotch whisky, banana, and honey syrup that eventually became one of the bar’s bestsellers. Its name is also a nod to the establishment’s interior, which is famously fashioned after Marie Antoinette’s chambers.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. I used Ilegal Mezcal Joven.
Blended Scotch: This is a type of Scotch whisky that combines multiple single malt whiskies made with malted barley, yeast, and water. I used The Famous Grouse Blended Scotch Whisky.
Banana Liqueur: This is a liqueur made with bananas, vanilla extract, sugar, and alcohol. I used Drillaud Banana Liqueur.
Honey Syrup: This is a sweetener made with honey and water. I made mine using this stovetop recipe.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Pale orange-yellow color
• Aroma: Bright lemon and deep mezcal
• Taste: Fairly dry combination of Scotch’s malt and telltale banana that’s lightened with honey
• Finish: Definite smoky mezcal and more whisky spice
Kendall’s Take
“One look at the ingredient list for the Guillotine, and I knew it was going on my tasting calendar because it combines some pretty disparate flavors. Mezcal, Scotch, and banana might sound like an unusual trio, but the honey syrup helps tie everything together into a surprisingly smooth and slightly dessert-like cocktail. The result is layered, a little smoky, and gently sweet all at once—a creative combination that’s definitely worth a stir.”
Recipe
This cocktail recipe was found in the book Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.
Guillotine
Description
The Guillotine is a modern cocktail created in 2015 by Franky Marshall at Le Boudoir in New York City. Stirred mezcal, Scotch, banana, and honey syrup combine for what guests call “an elegant kick in the face,” while its name nods to the bar’s Marie Antoinette-inspired décor.
Ingredients
Method
Add mezcal, Scotch, banana liqueur, and honey syrup to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Add a clear ice cube to a snifter.
Using a julep strainer, strain into snifter.
Garnish with lemon twist.
