1 oz Lustau Dry Oloroso Sherry
1 oz Bonal Gentiane-Quina
1 dash Angostura Orange Bitters
1 pinch Salt
Stir with ice and strain into a rocks glass rinsed with Fidencio Mezcal. Twist an orange peel over the top.
For my second drink at Local 149, bartender John Mayer suggested something on the lighter side containing Bonal. Originally, he had named it an "Acquired Taste," but he later changed it to a year. I mentioned that his tribute to what was en vogue then was similar to the Bartender's Bingo that Luke O'Neil and Sam Gabrielli invented the year in between then and now. Moreover, the combination of Campari and Bonal was one that I enjoyed recently in the Streets of San Miguel.