gully brood

3/4 oz Mezcal (Sombra)
3/4 oz Campari
3/4 oz Rabarbaro Zucca (Sfumato)
1/2 oz Lime Juice
1/2 oz Rich Simple Syrup (2/3 oz 1:1)

Shake with ice, strain into a Collins (rocks) glass, fill with crushed ice, and garnish with a grapefruit twist.

Two Wednesdays, I selected Clair McLafferty's 2017 The Classic & Craft Cocktail Recipe Book for the evening's libation. There, I honed in on the Gully Brood by Beckaly Franks who now lives in Hong Kong where she owns The Pontiac bar. I was able to uncover a 2015 version of the Gully Brood that she created at Portland's Clyde Commons that lacked the Campari, but the additional amaro in the mix seemed like a great addition; indeed, Campari and Zucca/Sfumato worked well in the Low Down.
The Gully Brood awakened the senses with a grapefruit and smoky-herbal nose. Next, lime and hints of roast on the sip led into smoky mezcal, bitter orange, and smoky-bitter rhubarb root flavors on the swallow.