3/4 oz Fino Sherry
1/4 oz Velvet Falernum
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist and one scant dash each of Orange, Angostura, and Falernum Bitters.
Two Mondays ago, Andrea and I ventured over to the South End to get dinner at Estragon. For a first drink, bartender Sahil Mehta suggested his Spanish-influenced Manhattan variation. Since Estragon only has a cordial license, Sahil made use of the locally infused Diabolique Bourbon which is a sweetened spirit flavored with figs, cinnamon, and vanilla bean. Sahil mentioned that with a regular, drier Bourbon, the sweetness level of the other ingredients would need to be adjusted.