1910 cocktail

3/4 oz Mezcal (Mezcal Union)
3/4 oz Cognac (Du Peyrat Selection)
1 oz Punt e Mes
1/2 oz Maraschino Liqueur (Luxardo)
2 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

I recently came to the realization that the 1910 Cocktail on the blog was off by an ingredient, and I decided to redo the drink two Saturdays ago. Drink bartender Ezra Star created the 1910 as a tribute to the start of the Mexican Revolution and based it off of the house classic, the 1919 Cocktail. When I was served this in 2012 by another Drink bartender, it was made with a split of mezcal and reposado tequila akin to the Oaxacan Old Fashioned. Difford's Guide lists 2014 as the 1910's birth year but with Cognac instead of aged tequila, so either the recipe developed over those two years or the bartender who served it to me made a mistake (and thus Difford's Guide has the wrong year). Regardless, both versions are delicious, but the Cognac version adds more flavor diversity being a grape distillate instead of another agave one.This more modern version of the 1910 began with orange oil, smoke, and nutty cherry aromas. Next, grape and cherry notes on the sip were overturned by Cognac, mezcal, nutty, and anise flavors on the swallow.Postnote 9/19/22: I discovered this in the "Drinks of Drink" notebook at work and found the Rosetta Stone -- it was created as a tequila-mezcal cocktail and switched to Cognac-mezcal one later.