Drink Magazine

The Division Bell – Smoke and Aperol

By Dinocelotti @TheDabbler

As I continue on my quest to discover new and delicious mixed drinks containing Aperol, I was introduced to this little number by Brian Grant of Pourhouse Vancouver.

From what I can tell this cocktail was originally created by Philip Ward of Mayahuel in New York, and named after the Pink Floyd Album of yesteryear. The cocktail is quite pronounced on both the nose and palate with the smokiness of the Mezcal really shining through, but balanced out with bitter orange from the Aperol and acid from the lime juice. Although there is only a half ounce of Maraschino in this drink, it brings to the cocktail an important level of sweetness and added complexity that’s needed to make for a delicious drink.

Here’s how to put it together at home:


The Division Bell

1.5 oz Mezcal
1 oz Aperol
1 oz lime juice
0.5 oz Maraschino Liqueur


Combine ingredients on ice
Shake and strain into a chilled cocktail glass
Garnish with a grapefruit twist


If you like Aperol as much as I do, check out my previous posts with more Aperol cocktail recipes:

Adventures in Aperol – Beyond the Spritz

Further Adventures in Aperol – Negroni and Il Padrone

The Division Bell – Smoke and Aperol

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