pare de sufrir

1 1/2 oz Lustau San Emilio Pedro Ximénez Sherry
5/8 oz Chichicapa Mezcal (Sombra)
1/2 oz Galliano Ristretto
1/4 oz Amaro Lucano (3 parts Amaro Nardini:1 part Fernet Branca)
1 dash Angostura Bitters
1 dash Bitter Truth Aromatic Bitters (Housemade Abbott's)

Stir without ice and pour into an espresso cup. Garnish with a small amount of grated canela.

Two Thursdays ago, I opened Beta Cocktails and read off a few drinks to Andrea. She seemed most enthusiastic about the room temperature cocktail, Pare de Sufrir, created by Misty Kalkofen. The drink may be named after a popular mezcal bar in Guadalajara. With sherry and coffee liqueur, it reminded me of Tyler Wang's Rapscallion which may have been influenced by Misty's recipe or style since they both worked at Drink back then.
The Pare de Sufrir presented a coffee and cinnamon aroma with a hint of mezcal. The sip began with a rich, sweet grape flavor that led into a mezcal and coffee swallow. Next, the drink finished with a combination of smoke, bitter, and herbal notes. Indeed, the sweet Pedro Ximénez sherry seemed to soften the balance and allowed for the Pare de Sufrir to require neither chilling nor dilution with ice or water.