flying headlock

1 1/2 oz Nardini Grappa Bianca
1 oz Lustau Amontillado Sherry
1 oz Pierre Ferrand Dry Curaçao
1 dash Angostura Bitters

Stir with ice and strain into a rocks glass. Garnish with a lemon twist.

For stop number four on the Camper English bar crawl, we crossed the bridge into Cambridge. I recommended that we hit Brick and Mortar before it got crowded, and luckily we did for the seats at the bar all vanished within 20 minutes after we sat down. Tending bar that night were Evan Harrison and John Nugent, and the cocktail I requested from Evan was the second grappa drink on the menu, beside A Bullet for Fredo, called the Flying Headlock. While I did not inquire, the recipe had all the signs that it was a Misty Kalkofen recipe.
The Flying Headlock's aroma began with a lemon and sherry bouquet that became more Curaçao as the lemon oil faded. The grape and orange sip led into a funky grappa flavor that paired well with the nutty sherry on the swallow. Also on the swallow were the Angostura's allspice and other notes to round out the drink.