The Division Bell cocktail, named after the iconic 1994 Pink Floyd album, has become a staple in New York’s cocktail scene. This unique blend of mezcal, Aperol, maraschino liqueur, and fresh lime juice was created by Phil Ward and first introduced at Mayahuel, a pioneering East Village bar opened by Ward and Ravi DeRossi in 2009. The Division Bell quickly gained popularity and became a symbol of the bar’s mission to showcase the versatility of agave spirits beyond traditional margaritas.
Mayahuel played a significant role in changing the conversation around agave spirits in the United States. The bar’s innovative menu introduced drinkers to a variety of tequila and mezcal styles, demonstrating their potential as bases for both classic and contemporary cocktails. The Division Bell, with its modern twist on the Last Word cocktail, played a crucial role in solidifying mezcal’s position in American cocktail culture.
What makes the Division Bell so successful is its perfect balance of flavors. Similar to other classic cocktails like the Last Word and Paper Plane, the Division Bell relies on a harmonious blend of citrus, liqueurs, and base spirit. The mezcal in the Division Bell provides a robust and earthy foundation, complemented by the bitter and botanical notes of Aperol. The maraschino liqueur adds a touch of sweetness with hints of cherry, while fresh lime juice brings a refreshing acidity to the mix.
The end result is a sleek and contemporary agave cocktail that manages to feel both timeless and modern. The Division Bell’s popularity and influence in the cocktail world have helped elevate mezcal from a niche spirit to a staple behind bars across the country. Whether you’re a fan of Pink Floyd or simply enjoy a well-crafted cocktail, the Division Bell is a must-try for anyone looking to experience the best of New York’s agave renaissance.
