The Division Bell
The Division Bell: A Modern Mezcal Classic
The Division Bell cocktail was created by bartender Phil Ward in 2009 at Mayahuel, a mezcal-focused bar in New York City. Ward named the drink after Pink Floyd's 1994 album The Division Bell, continuing his tradition of naming cocktails after rock music references, according to Punch.
The cocktail combines mezcal with Aperol, maraschino liqueur, and fresh lime juice. This combination balances mezcal's smoky agave character with Aperol's bitter orange notes and maraschino's subtle cherry sweetness, as noted in Difford's Guide.
The Division Bell emerged during the late 2000s when craft bartenders were popularizing mezcal in American cocktail culture. The drink helped establish approachable mezcal cocktails beyond the margarita format, showcasing how the spirit pairs with Italian aperitifs.
The cocktail quickly became a modern classic, appearing on cocktail menus worldwide within years of its creation. The Division Bell represents the contemporary bartending approach of combining spirits and ingredients from different traditions.
RECIPE:
1 oz mezcal
3/4 oz Aperol
1/2 oz maraschino liqueur
3/4 oz fresh lime juice
Grapefruit twist for garnish
Method:
Add mezcal, Aperol, maraschino liqueur, and lime juice to a shaker with ice.
Shake vigorously until well-chilled.
Strain into a chilled coupe glass.
Express grapefruit twist over the drink and garnish.