Wednesday, November 26, 2014


1 1/2 oz Palo Cortado Sherry
1/2 oz Xicaru Mezcal
1/2 oz Zucca Rabarbaro Amaro
1/2 oz Drambuie

Stir with ice and strain into a coupe glass. Garnish with 2 drops of Regan's Orange Bitters.
For a second drink at Estragon, I peered into Sehil Mehta's recipe book (pictured above) and spotted the Sebastian. Sahil explained that one night two of his guests, Sebastian and Gopal, requested drinks made up for each of them. Once in a glass, the Sebastian shared an orange and grape bouquet with a hint of smoke. A grape sip preceded the smoky swallow that ended with lightly bitter herbal complexity. The Drambuie here seemed to hold the disparate elements together as well as smooth out some of the mezcal's and amaro's rougher edges. Moreover, the Zucca and sherry flavors were rather complementary in the mix.

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