tarantula

1 oz Mezcal (Peloton de la Muerte)
1 oz Zucca (Sfumato)
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Dry Vermouth (Noilly Prat)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon (orange) twist.Two Tuesdays, I returned to the online recipe collection from Idlewild, a speakeasy-style menuless bar in Charlotte, North Carolina, and became intrigued by the Tarantula. The only other time that I have seen banana liqueur paired with a rabarbaro like Zucca or Sfumato was in the Sfumato Swizzle, so I was curious to try it in a less tropical styling. In the glass, the Tarantula crept to the nose with an orange, roast, herbal, and fruity aroma. Next, a caramel-driven sip jumped onto a smoky agave, roast, and bitter banana swallow.