It’s always fun to welcome guests into the studio. This week, two Philly bar owners (Casey Parker and Joe Gunn) make us a Mezcallion Stallion, a bygone cocktail from their menu at Jose Pistola’s (and Pistola’s del Sur and Sancho Pistola’s) that will be making a triumphant return for National Mezcal Day (yes, that’s a thing, because there’s a goddamn day for everything now).

In addition to running three bars, Joe Gunn and Casey Parker are also dads. How do they manage to do both? Listen and find out. Cheers!

The Mezcallion Stallion
(courtesy of Casey Parker and Joe Gunn)

1-1/2 oz Mezcal
1 oz Aperol
1/2 oz Carpano Antica Sweet Vermouth
2 dashes Chocolate Bitters
2 Amarena Fabbri Cherries in Syrup

Combine mezcal, Aperol, vermouth, and bitters in a shaker filled with ice. Shake vigorously, strain into a rocks glass filled with ice, garnish with cherries. This one is dead easy, folks.