[la nuez de jerez]

1 1/2 oz Lustau Amontillado Sherry
1 oz Bonal Gentiane-Quinquina
1/2 oz Nocino Walnut Liqueur
1 dash Fee's Walnut Bitters
1 dash Regan's Orange Bitters

Build in a wine glass and stir briefly without ice to mix. Note: this is a room temperature cocktail.

For a nightcap at Estragon, I asked Sahil Mehta for another one of his Scaffa recipes. Similar to his (not Scaffa) Little Sinner, he paired sherry and Bonal along with a liqueur. Here, the liqueur was a walnut one which works rather well with oxidized sherries such as in the Bittersweet Serenade. Lacking a name, I dubbed this one La Nuez de Jerez (the walnut of Jerez where sherry is produced).
The Scaffa began with dark aromas from the sherry and Nocino. While the sip was mostly grape, the swallow showcased nutty notes from the sherry and walnut liqueur and complex ones from the Bonal. Overall, the taste came across as a cohesive flavor combination such that I could almost believe that it came from a bottle as is.