The Smith & Street cocktail, by bartender Katie Stipe, builds on the Oaxacan Old Fashioned combination of tequila and mezcal, adding a bitter citrus element. It’s served in an old fashioned glass with one large ice cylinder that keeps the drink chilled in a thin layer between ice and glass. I barely detected the Maraschino liqueur in it, which is good because even small amounts can overpower a cocktail.
As you can see in the menu shot below, the Smith & Street is reposado tequila, mezcal, sweet vermouth, grapefruit-infused Campari, and Maraschino liqueur.
This was the second time I’ve had this cocktail at Clover Club. It satisfies my desire for smoky mezcal and bitter flavors in one fell swoop, while also letting me branch out beyond my beloved Oaxacan Old Fashioned (which I often make at home: 1.5oz tequila, .5oz mezcal, a little agave syrup, a couple dashed of chocolate bitters, with or without a grapefruit peel garnish).
Clover Club will periodically highlight the creations of notable bartenders old and new in a section of its cocktail menu. Las Vegas native Katie Stipe started as a cocktail server in about 2003 at Flatiron Lounge, another of Clover Club owner Julie Reiner’s bars. Stipe trained as a bartender there, and has worked at Clover Club and at Mayahuel, the East Village tequila and mezcal bar that was opened by Philip Ward and Ravi DeRossi of Death & Company. Stipe has also worked for Vandaag, another East Village bar, helping create their Dutch and Scandinavian genever and aquavit cocktails. Stipe started a consulting firm called Last Call with Philip Ward (the two have been dating for years) last year.