1 oz Bonal Gentiane-Quinquina
1/2 oz Nocino Walnut Liqueur
1 dash Fee's Walnut Bitters
1 dash Regan's Orange Bitters
Build in a wine glass and stir briefly without ice to mix. Note: this is a room temperature cocktail.
For a nightcap at Estragon, I asked Sahil Mehta for another one of his Scaffa recipes. Similar to his (not Scaffa) Little Sinner, he paired sherry and Bonal along with a liqueur. Here, the liqueur was a walnut one which works rather well with oxidized sherries such as in the Bittersweet Serenade. Lacking a name, I dubbed this one La Nuez de Jerez (the walnut of Jerez where sherry is produced).