roger that

1 1/2 oz The Knot Irish Whiskey
1 oz Lustau Amontillado Sherry
1/2 oz Punt e Mes
1/4 oz Rothman & Winter Crème de Violette
1/4 oz Lemon Juice

Shake with ice and strain into a single old fashioned glass. Garnish with 2 dash Barkeep's Lavender Bitters.

Two Mondays ago, Andrea and I made our way down to the South End to visit Estragon and bartender Sahil Mehta. For a starter, I selected the Roger That from Sahil's cocktail notebook. Sahil described how he made it for one of his regulars named Roger who lives above the restaurant. I was drawn to it for it reminded me somewhat of an Aviation, and the airplane lingo name seemed to support that concept.
The Roger That presented a floral aroma from the lavender bitters. Grape from the sherry and Punt e Mes dominated the sip, and the swallow was all about the whiskey and a nutty-bitter combination from the Punt e Mes leading into the sharper grape-violet flower finish. When Andrea tasted the drink, she commented that it was "old school like out of [the] Café Royal [Cocktail Book] -- dark, rich, raisiny, and saturated [with flavor]."