1 oz Lustau Palo Cortado Sherry
1/2 oz Bittermens Citron Sauvage Liqueur
1/2 oz Luxardo Maraschino Liqueur
1 dash Orange Bitters
Stir with ice and strain into a rocks glass.
Two Mondays ago, we ventured down to Estragon for dinner. For a drink, bartender Sahil Mehta showcased a recipe, the Borgias, that he created for an upcoming cocktail-paired dinner. The Borgias is to be paired with a duck dish, so he needed an acid-forward, food-friendly drink to accompany it. To that effect, he reached for Palo Cortado sherry which he described as sweet but containing lots of acidity. Also in the mix were barrel-aged Genever, Maraschino liqueur, and the Bittermens Citron Sauvage -- a grapefruit liqueur that contains herbal notes including a decent gentian signature.