tobacconist

1 1/2 oz Del Maguey Mezcal Vida
1/2 oz Galliano Ristretto Coffee Liqueur
1/2 oz Grapefruit Juice
1/2 oz Lemon Juice
1/4 oz Lustau Pedro Ximénez Sherry
1 barspoon Allspice Dram
1 dash Angostura Bitters
1 dash Fee's Whiskey Barrel Aged Bitters

Shake with ice and strain into a goblet filled with crushed ice. Float a 1/4 oz Del Maguey Chichicapa Mezcal and add straws.

Two Mondays ago, taxes were due and for the first time in years, we cut it pretty close to the deadline. Luckily, we have a 24 hour post office here in Boston, and after getting our envelop successfully postmarked, we hopped to the other side of the channel to celebrate at Drink. There, we found seats at the center bar where bartender California Gold was stationed. For my first beverage, Cali suggested the Tobacconist that she created and Ryan, one of the Sunday regulars, named. The agave, coffee liqueur, and sherry line up reminded me of Eric Alperin's Bebida de Puebla. While Eric's drink was straight spirits, Cali's incorporated citrus and utilized much more smoke-driven spirits.
The Tobacconist presented itself with a dark roast and smokey aroma from the coffee liqueur and mezcal, respectively, that was perhaps evocative of a Padron 1964 series. The sip was rather rich and full of raisin and coffee notes, and the swallow contained a good amount of smoke and spice. As the ice melt diluted the drink over time, the sip became more grapefruit flavored with a lemon crispness that was somewhat masked by the other ingredients earlier in the drink.