guadalajara

1 oz Reposado Tequila (Espolon)
1 oz Mezcal (Peloton de la Muerte)
1/2 oz Fernet Branca
1/2 oz Cinnamon Syrup
1 dash Angostura Bitters

Stir with ice and strain into a cocktail coupe.Two Saturdays ago, I was perusing an old set of online recipe flashcards for Backbar in Somerville when I came across the Guadalajara again. This was the recipe that I mentioned in the post on the The Alligator that I had been researching, and I estimate that it was on their menu circa 2012-2013. Perhaps this recipe was a riff on Misty Kalkofen's reposado tequila Toronto of sorts, the Guadalajara, created at Drink circa 2009-2010 when she was working along side Backbar's Sam Treadway. Here, the reposado tequila was split with mezcal, the agave syrup was swapped for cinnamon syrup, and the mole bitters were exchanged for Angostura. In the glass, this Guadalajara presented a vegetal, cinnamon, smoke, and menthol bouquet. Next, a caramel-driven sip opened up into smoky agave, cinnamon, bitter, minty, and menthol flavors on the swallow.