1856

1 oz Banhez Mezcal (Peloton de la Muerte)
1 oz Smoke Wagon Bourbon (Old Grand-Dad Bonded) (*)
1/4 oz Malört (Jeppson's)
1/2 oz Sweet Vermouth (Giacomo Speroni)
1/2 oz Grapefruit Juice

Stir with ice, strain into an old fashioned glass wth a large cube, and garnish with a blood orange slice (grapefruit twist).
(*) Smoke Wagon is a high rye Bourbon from MGI/MGP (so sub something similar or even a rye).Two Sundays ago, I decided to make a Malört recipe that I had spotted in online recipe flashcards for the Firewood BBQ in Chicago called the 1856. I surmise that the name reflects their address of 1856 W. North Ave. In the glass, the 1856 gave forth grapefruit, smoke, and fruity aromas to the nose. Next, grape and grapefruit notes on the sip smoldered into Bourbon, smoky, vegetal, and bitter grapefruit flavors on the swallow. Unlike some of my more recent gentle Malört experiences like the Wake Up Call, this one came across as a bit more aggressively bitter. Moreover, I have found that rye has paired better with mezcal than Bourbon has, so perhaps this drink might prosper more with a rye whiskey.