blade of destiny

1 oz Amontillado Sherry
1 oz Cynar
1 oz Nardini Amaro

Stir with ice and strain into a rocks glass with a large ice cube. Twist and orange peel over the top.

After Shojo, I made my way across the Channel to Tavern Road in Fort Point where I found a seat in front of bartender Will Thomlinson. For a first drink, I asked Will for the Blade of Destiny. The menu cites Christopher "Blade" Kotelly as the recipe creator; however, Will explained how it was a collaboration between Tavern Road bartender Bruno Prado and Blade, his guest. Blade was not feeling well that night, and he wanted something herbal to sooth his malaise. The combination of amontillado sherry and Nardini Amaro was one that worked well in Bruno's De La Vega, but that recipe lacked the garnish of the "double high five!" that I received when my Blade of Destiny was served.
The orange oils greeted the nose and provided some brightness for the caramel and hint of grape sip. The swallow was rather complex with chocolate from the Nardini Amaro, nutty grape from the sherry, and herbal vegetal notes from the Cynar.