esperanto

2 oz Del Maguey Crema de Mezcal
3/4 oz La Cigarrera Manzanilla Sherry
1/2 oz Carpano Antica Sweet Vermouth
1 dash Regan's Orange Bitters

Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.

Two Sundays ago, Andrea and I stopped in at the Hawthorne for drinks after dinner at India Quality. For a first drink, I asked bartender Dan Lynch for the Esperanto from the sherry section of the menu. The recipe was created by bar director Jackson Cannon himself for the 2012 Vinos de Jerez Cocktail Competition, and it later garnered him third place and a trip to Spain.
The Esperanto greeted the nose with a lemon aroma and a savory brine note from the sherry and mezcal combination. A dry grape sip was followed by a smoky mezcal and nutty sherry swallow.