Thursday, August 21, 2014

the sfozando

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.

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