Friday, July 30, 2021

slowly goes the night

1 1/2 oz Rye Whiskey (Rittenhouse)
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.
Once prepared, the drink showcased a grapefruit oil over roast and smoke aromas. Next, grape and roast notes on the sip transitioned into rye, vegetal, roasty char and smoke, allspice, and clove flavors on the swallow.

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