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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, 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. We used Ilegal Mezcal Joven because it was recommended by the drink’s creator. For a mocktail version of this drink, try MONDAY Zero Alcohol Mezcal in place of the mezcal.
Blended Scotch: This is a type of Scotch whisky that combines multiple single malt whiskies made with malted barley, yeast, and water. We used The Famous Grouse Blended Scotch Whisky because its smoky and sweet flavor works well in cocktails. For a mocktail version of this drink, try Escape Mocktails Green Label Single Malt Whiskey Non-Alcoholic Alternative in place of the whisky.
Banana Liqueur: This is a liqueur made with bananas, vanilla extract, sugar, and alcohol. We used Drillaud Banana Liqueur because it has a tangy and bright flavor. For a mocktail version of this drink, try Monin Premium Banana Syrup in place of the banana liqueur.
Honey Syrup: This is a sweetener made with honey and water. We made ours at home using Alex’s simple 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. We 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. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We 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. We used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
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Tasting Notes
The Guillotine features the slight aromatic clash of bright lemon with deep mezcal before starting with the fairly dry combination of Scotch malt and banana lightened with honey, and the finish goes out with the aforementioned favors joined by the earthiness of mezcal.
Our Opinion of This Cocktail Recipe: The is one strong cocktail, which makes sense given the name “Guillotine”! Although a little much for Kendall, its boozy mixture is one we both really enjoyed for its creativity and combination of earthy yet fruity flavors.
Kendall’s Take: ⭐⭐⭐
“I usually don’t care for mezcal, Scotch, or banana in my cocktails, so I certainly didn’t think I’d like this recipe at all given those are its three main flavors. But I was surprised at just how wrong I was. When mixed with the honey syrup, the other three are mellowed out and create an almost sweet, dessert-style flavor, as Alex said. I’d give this one a try even if you’re skeptical. You might end up liking it more than you expected.”
Recipe
This cocktail recipe was adapted from Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.
![Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]](https://m.media-amazon.com/images/I/41J8UixQqLL._SL75_.jpg)
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Guillotine
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, 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.
Ingredients
Method
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Add mezcal, Scotch, banana liqueur, honey syrup, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into a snifter over a clear ice cube.
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Garnish with lemon twist.
