noble savage

1 1/2 oz Sombra Mezcal (Del Maguey Vida)
3/4 oz Dolin Blanc Vermouth
1/2 oz Benedictine
2 dash Regan's Orange Bitters (Angostura Orange)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Tuesdays ago, I was perusing the online recipe flashcard set for the Raised by Wolves bar when I came across the Noble Savage that I was able to track down via a 2010 StarChefs article to Kelli Bratvold at Rickhouse in San Francisco. Raised by Wolves owner Erick Castro would have been the bar manager at Rickhouse during that period, so it makes sense that he would have this recipe at hand. Overall, the concept appeared like my Oaxacan Dream but with blanc vermouth instead of dry and no tequila component. Once prepared, the Noble Savage showcased an orange, vegetal, and smoke aroma. Next, a semi-sweet white grape sip with a hint of caramel flowed into smoky, herbal, vegetal, and floral flavors on the swallow.