1/2 oz Mezcal (Mezcal Union)
1/2 oz Pedro Ximenez Sherry (Oxford 1970)
1/2 oz Rabarbaro Sfumato or Zucca (Sfumato)
2 dash Angostura Bitters
Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
Two Fridays ago, I was inspired enough by the combination of rabarbaro and Pedro Ximenez in the Cold Was the Ground to riff on it. I swapped the spirits for the rye-mezcal duo that has worked in drinks like the My Old Piano and the Intrepid and the bitters for Angostura. I also upped the sherry to the half ounce that I thought would work better the night before. For a name, I kept the musical theme and became inspired by Nick Cave, so I called this one Slowly Goes the Night.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaIePI1q4_76LGCE9M10xqZoW49snaXx_kSIsft3w-4OEjswvOBvgtwCwGv1UHjKlZVjeS0ttu7WZ6BygV26P4pTZ9MgDaf8hQ_eMRGX4CedhAa9MQfxtw2YZZblEyoG2k9Ip797Du9Fc/s320/slowlygoesthenight6340.jpg)
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