kerouac

1 oz Gordon's Gin (Beefeater)
1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Dolin Blanc Vermouth
1/4 oz Benedictine

Stir with ice, strain, and garnish with an orange twist. The recipe did not specify glassware so I served it up.Two Saturdays ago, I found a set of online recipe flashcards from the John Dory Oyster Bar in New York City. There, I was lured in by the gin-mezcal Poet's Dream of sorts dubbed the Kerouac, and I was able to confirm that it was indeed a house original through an old menu. Once stirred and strained, the Kerouac conjured up orange, vegetal, and smoke aromas. Next, a semi-sweet white grape sip with a hint of caramel ventured to gin, smoky vegetal, herbal, and floral flavors on the swallow. Overall, the Benedictine did an excellent job binding the disparate elements of gin and mezcal like it has before in recipes like the Shruff's End where creator Phil Ward described how "Benedictine can make almost any two ingredients love each other."