1/2 oz Green Spot Irish Whiskey (Teeling Small Batch)
1 oz Don Amado Rustico Mezcal (Peloton de la Muerte)
3/4 oz Manzanilla Sherry (Tio Pepe Fino)
1/2 oz Dolin Blanc Vermouth
1/4 oz Giffard Apricot Liqueur (Rothman & Winter)
1/4 oz Aveze Gentian Liqueur (Suze)
Stir with ice, strain into a Nick & Nora(Manhattan) glass, and garnish with grapefruit oil from a twist (include the peel).
Two Sundays ago, I returned to the
Paddy Drinks: The World of Modern Irish Whiskey Cocktails book and selected the Looking Glass by Greg Buda at Dead Rabbit in Manhattan; I later found the drink on their Spring 2015 menu from the bar's web archive. The gentian-apricot combination reminded me of the
Seconds In with mezcal at Dutch Kills and of how well Canon used it in drinks like the
Nymph and
Shrouded Roulette. Once prepared, the Looking Glass cast out a grapefruit and gentian herbal aroma. Next, a semi-sweet grape sip streamed into whiskey, vegetal, smoke, apricot, and bitter herbal flavors on the swallow.
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