3/4 oz Palo Cortado Sherry
3/4 oz Amaro Ramazzotti
1/2 oz Ancho Reyes Chile Liqueur
1 dash Regan's Orange Bitters
1 dash Scrappy's Chocolate Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Mondays ago during the snow storm, Andrea met me at Russell House Tavern after my shift was over and suggested that we take the #1 bus down Mass Ave to visit bartender Sahil Mehta at Estragon. The plan worked perfectly save for the harsh winds between the Southend bus stop and the restaurant. Once inside though, Sahil and Estragon's warmth cured our chilliness. For a starter, Andrea opted for a mezcal drink that Sahil posted on Facebook and Instagram as his drink of the day. Given the Mexican ingredients of mezcal and Ancho Reyes, I dubbed this one the Remedios Varo after the Spanish-born surrealist artist who moved to and gained fame in Mexico.