1 oz Campari
1/2 oz Ramazzotti Amaro
1/2 oz Dry Vermouth (Noilly Prat)
3 dash Chocolate Bitters (Housemade)
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist and 2-3 drops of a smoky Islay whisky (Laphroaig 10).
We finally spotted Sombra Mezcal at Gordon's in Waltham and purchased a bottle. While it runs about the same price as (if not a few dollars cheaper than) Del Maguey Vida and has unique packaging, it is still part of the Del Maguey sphere of influence for Ron Cooper worked with two others to bring this product to market. Of the two, Sombra is the smoother and more balanced mezcals at this $30-35 price point. For a use, I decided on Casey Robinson's El Nacional that appeared in Imbibe Magazine a year ago.