1 oz Mezcal (Sombra)
3/4 oz Rye (Ryan & Wood)
1/2 oz Dry Vermouth (Dolin)
1/2 oz Benedictine
1 dash Chocolate Bitters (Homemade)
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Wednesdays ago, I began the cocktail hour by flipping through the 75th anniversary edition of Mr. Boston Official Bartender's Guide and spotting the an interesting cocktail called the Sfozando. The recipe was attributed to Eryn Reece of Death & Co. in Manhattan, and I could find little about the drink online other than sfozando is a musical notation to play with sudden and strong emphasis. The split spirits base with rye and mezcal that caught my eye made me think of the Red Ant at first, but that only used a barspoon of mezcal; then I also recalled the Racketeer and the Devil's Soul that put the agave more forward. Once mixed, the Sfozando offered orange oils that brightened up the mezcal's smoke notes. Next, a sweet malt sip gave way to smoky agave, rye barrel, and chocolate herbal notes from the Benedictine and bitters.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!