pistolero

1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
3/4 oz Cynar
1/2 oz Sloe Gin (Plymouth)
1/2 oz Dry Vermouth (Noilly Prat)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.My search for more information about the Gypsy led me to a set of online recipe flashcards for Bourbon & Branch from 2017, and for the night's drink, I returned to the contents and selected the Pistolero that was created nearby at Lolinda in San Francisco. Yelp has the Pistolero being on the Lolinda menu as early as 2015, and the bar still has it on their most recent menu. Overall, the combination read like a dryer and smokier version of Phil Ward's Lipspin. Once prepared, the Pistolero shot forth with a grapefruit, smoke, caramel, and red fruit aroma. Next, caramel and plum notes on the sip rode off towards smoky, vegetal, plum, dried fruit, and herbal flavors on the swallow.