sayonara

3/4 oz Tequila (Altos)
3/4 oz Apple Brandy (Morin Calvados Selection)
3/4 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Lime Juice
1 dash Simple Syrup (1/4 oz)
1 dash Scrappy's Firewater Bitters (homemade Hellfire Bitters)

Shake with ice and strain into a cocktail coupe.Two Wednesdays ago, I was perusing the online flashcard set for the Zig Zag Café in Seattle, and I spotted the Sayonara as a spicy split base tequila-apple brandy drink. I was able to find a mention in a 2010 GQ article that declared, "Behold the Sayonara, whose slow, intense pepper-infused-tequila burn can only be soothed by the sourness from a sip of the same drink: fire and extinguisher in a single glass." Once prepared, the Sayonara welcomed the senses with a vegetal, apricot, lime, and red pepper aroma. Next, a lime-driven sip waved at tequila, apple, apricot, and hot pepper spice flavors on the swallow.