Thursday, March 25, 2021


1 1/2 oz Mezcal (Fidencio)
1/2 oz Sfumato
1/4 oz St. George NOLA Coffee Liqueur (Galliano Ristretto)
1/4 oz Simple Syrup
2 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with ice, and garnish with both lemon and orange twists.
Two Thursdays, I went to compare what I had read in the Alcademics' book club selection How the Gringos Stole Tequila with what had been written in Emma Janzen's Mezcal book. For a drink that evening, I flipped to Mezcal's recipe section and landed on the Oakland crafted by Caitlin Lamon of Dirty Precious in Brooklyn and formerly of Trick Dog in San Francisco. Once assembled, the Oakland wafted to the nose with lemon, orange, and smoky vegetal aromas with darker notes from the Sfumato and coffee liqueurs. Next, caramel and roast flavors on the sip flowed into mezcal and smoky herbal elements on the swallow with a coffee and allspice finish.

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