Guillotine

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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 fermented agave and yeast, which are distilled after roasting agave hearts in underground pits to develop a smoky, complex flavor.

Blended Scotch: This is a type of Scotch whisky made in Scotland with fermented malted barley, other cereal grains, water, and yeast, which are distilled, aged in oak barrels, and blended together with one or more other Scotch whiskies to develop a smooth, complex flavor.

Banana Liqueur: This is a liqueur made with bananas, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, fruity flavor.

Honey Syrup: This is a sweetener made with honey and water, which are heated and infused into a syrup with a sweet flavor.

Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.

Brands I Used

• 🔗 Creyente Mezcal Joven
• 🔗 The Famous Grouse Blended Scotch Whisky
• 🔗 Giffard Banane Du Brésil Liqueur
• 🔗 Monin Premium Honey Syrup

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Mixing Glass: This is a sturdy glass vessel with a wide opening that’s used for stirring cocktails with ice before straining and serving.

Julep Strainer: This is a round metal strainer with a perforated bowl shape and handle that’s used for straining stirred cocktails from a mixing glass while holding back ice and solids.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring cocktails, layering ingredients, and reaching the bottom of tall glasses and mixing vessels.

Peeler: This is a handheld kitchen tool with a sharp blade that’s used for removing thin strips of peel from fruits and vegetables.

Snifter Glass: This is a stemmed glass with a short stem and wide, rounded bowl that tapers inward at the top to concentrate aromas while serving spirits and spirit-forward cocktails.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 Viski 17 oz Cocktail Mixing Glass
• 🔗 A Bar Above Stainless Steel Julep Strainer
• 🔗 Barfly Stainless Steel Teardrop Bar Spoon
• 🔗 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.