onyx

1 1/4 oz Mezcal (Banhez)
3/4 oz Appleton Rum (Appleton Signature)
3/4 oz Cynar
1/2 oz Blanc Vermouth (Dolin)
1/4 oz Maraschino (Luxardo)

Stir with ice and strain into a double old fashioned with a large ice cube.
Note: this leaves out the activated charcoal (see text) that was not on the recipe flashcard but in the menu description.Two Wednesdays ago, I found an online recipe flashcard set for Sundry & Vice in Cincinnati for the opening Indianopolis location in 2021. The recipe that I latched onto was the Onyx, and I was able to utilize GoogleMaps to uncover photos of both the menu and the drink in June 2018 at the original Cincinnati spot. The menu photo had activated charcoal as an ingredient which was not mentioned in the recipe flashcard, and the drink photo suggested a decent dose of the stuff due to the dark hue. I left out that ingredient for activated charcoal does not add to the flavor (and I do not have any at home); moreover, activated charcoal is generally frowned upon in food and drinks for it can absorb medications including birth control in the stomach. Once prepared, my brownish Onyx began with smoke, vegetal, and nutty cherry aromas. Next, a caramel sip with a hint of cherry transitioned into rum, vegetal, herbal, nutty cherry, and smoke flavors on the swallow. Overall, the balance was a little sweet, and perhaps dry vermouth in place of the blanc would have nudged things closer to my preferred profile.