palo negro

2 oz Reposado Tequila (Cimarron)
1 oz Lustau Palo Cortado Sherry (1/2 oz Lustau Amontillado + 1/2 oz Lustau Oloroso)
1/2 oz Cruzan Black Strap Rum
1 tsp Demerara Syrup
1 tsp Grand Marnier (Pierre Ferrand Dry Curaçao)

Stir with ice, strain into a Nick and Nora glass (coupe), and garnish with a floated orange twist.I got home way too late after closing up the bar two Saturday ago, so I made two drinks on Sunday night. The first of which was from Ivy Mix's Spirits of Latin America book that I had let sit fallow for way too long. In that collection, I selected the Palo Negro that Ivy crafted at Leyenda in Brooklyn, and she utilized black strap rum to bridge the flavors of aged tequila and Palo Cortado sherry. Lacking Palo Cortado at home, I utilized a mix of Oloroso and Amontillado. In the glass, the Palo Negro brought forth an orange, vegetal, and grape bouquet to the nose. Next, a semi-dry caramel and grape sip stepped into tequila, nutty sherry, and caramel rum flavors on the swallow with an orange finish.