1/2 oz Amontillado Sherry (Lustau)
1/2 oz Amaro Ramazzotti
1/4 oz Cachaça (Seleta Gold)
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
After the early 20th century Quaker, I turned to Paul Clarke's The Cocktail Chronicles book for a more modern recipe. There, I spotted Seattle bartender Jay Kuehner's Cienciano that he named after the Peruvian soccer club founded in 1901. I was drawn towards the recipe for it paired pisco and cachaça that I have also combined in Javari Mai Tai and the Loreto Swizzle. In this straight spirits drink, the two liquors were accented by a dry nutty sherry and a rich cola-orange amaro which seemed like a great combination.