brown sugar

1 oz Diplomatico Reserva Exclusiva Rum
3/4 oz Rittenhouse Bonded Rye
3/4 oz Lustau East India Solera Sherry
3/4 oz Cynar
2 dash Bittermens Mole Bitters

Stir with ice and strain into a cocktail coupe.
Two Saturdays ago, I was excited to crack into my new purchase of Leo Robitschek's The NoMad Cocktail Book; I had held off for years when it came as a mini addendum to the NoMad cooking book, but now that it was a stand alone (as well as expanded) version, I gladly made the purchase. The first recipe that clicked with me as I flipped through the pages was Leo's Brown Sugar with a 1919 Cocktail feel to it. Once prepared, the drink greeted the nose with a brown sugar and grape bouquet. Next, the sip continued on with grape and caramel notes, and the swallow offered rum, rye, nutty sherry, and vegetal bitterness with a rye spice and chocolate finish.