Monday, November 20, 2023

[the burning giraffe]

1 1/2 oz Rye Whiskey
1/2 oz Amaro Sfumato
1/2 oz Sweet Vermouth
1/2 oz Palo Cortado Sherry
2 dash Orange Bitters

Stir with ice, strain into a snifter glass, and garnish with an orange twist.
Two Mondays ago, after Andrea and I attended a Chartreuse Elixir Vegetal event at Atlantico, we walked down the block to Estragon for a late dinner. There, bartender Sahil Mehta recommended his drink of the day from October 9th that he thought corresponded well to my drink preferences. Since his recipe lacked a name, I dubbed it The Burning Giraffe after the Salvador Dali painting due to the smoky elements of Sfumato and the various painted animals around the restaurant that post the menu QR code. In the glass, the Burning Giraffe conjured up orange, floral, and roast aromas to the nose. Next, a semi-dry grape sip galloped into rye, earthy herbal, roast, and orange flavors on the swallow.

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