Crystal clear and cold as its name, this drink smells first of fresh mint, then of gentle smoke. Blanc vermouth softens the mezcal and a few drops of celery bitters keep the finish green and savoury.
1½ oz
mezcal an Espadín, lightly smokye.g. Del Maguey · Montelobos · Ilegal · Vida · 400 Conejos
¾ oz
blanc vermouth e.g. Dolin Blance.g. Martini · Dolin · Noilly Prat · Cinzano
½ oz
white crème de menthe a quality clear onee.g. Get 31 · Giffard · Bols · Marie Brizard
6 drop
celery bitters or angelica tincturee.g. The Bitter Truth · Scrappy's Bitters · Fee Brothers
Garnish: None, or a small mint leaf · Ice: Served up, no ice
Polar Bear
Cool and herbal with gentle smoke, a soft sweetness from the vermouth and a fresh minty finish. Spirit-forward but smooth.
The Polar Bear in this form is a product of the modern craft cocktail scene in San Francisco, where it was served at the bar Trick Dog. It pairs mezcal with two ingredients that rarely meet it: sweetish, floral blanc vermouth and clear crème de menthe, a liqueur better known from the Grasshopper and the Stinger.
The original recipe called for a house-made angelica root tincture, a bitter, earthy botanical also used in gin. Celery bitters are the usual shortcut at home and give a similar green, savoury lift. The name has also been used for other, unrelated drinks over the years, so this recipe is best understood as a contemporary, spirit-forward stirred drink rather than an old classic.
Most likely for its crystal-clear colour and the icy freshness of the mint.
You can, but it contains no juice, so stirring keeps it clear and silky.
Celery bitters are the common substitute. A drop of gentian-based bitters also works.
The perfect sound
Cool, clear and quietly smoky.
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