dagwood

1 oz Tequila (Arette)
1 oz Mezcal (Peloton de la Muerte)
3/4 oz Amaro Ramazzotti
3/4 oz St. Germain (St. Elder)
3/4 oz Lime Juice
1/4 oz Demerara Syrup

Shake with ice, strain into an old fashioned glass with a large cube, float dashes of Pechaud's Bitters, and garnish with a mint sprig.Two Sundays ago, I returned to the online recipe flashcard sets from The Violet Hour in Chicago. There, I was drawn in by the Dagwood from their Spring 2022 menu as a smoky Margarita of sorts sweetened with elderflower and Ramazzotti. While I have enjoyed recipes pairing amari with elderflower such as Cynar in the Alto Cucina and Averna in the Philadelphia Story, I have never tried one with Ramazzotti. In the glass, the Dagwood blossomed with mint, fruity, and anise aromas. Next, lime and caramel notes on the sip developed into smoky agave, grapefruit, floral, and root beer flavors on the swallow.