luchador

1 1/2 oz Corn-based White Whiskey (Junior Johnson's Midnight Moon)
1/2 oz Punt e Mes
1/2 oz Cardamaro
1/4 oz Lustau Amontillado Sherry
1 dash Orange Bitters (Regan's)

Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (include the twist).
Two Wednesdays ago, I began thumbing through my Food & Wine: Cocktails library when I spotted the Luchador in the 2013 edition. That time point was in the heyday of the white whiskey craze that seems to have subsided greatly, and the Luchador was one that called for a corn-forward white dog. The recipe was crafted by Greg Buttera and Stephen Cole at Chicago's Barrel House Flat, and Buttera commented, "I wanted to build up layers of spice in this cocktail. The effect is a little like Christmas Pudding." Once prepared, the Luchador bowed to the nose with orange, grape and a hint of nuttiness. Next, it threw grape and a hint of orange into the sip, and finally the swallow began sweet and ended herbal, bitter, and oxidized-nutty.