be here now

2 oz Mal Bien Espadin Mezcal (Peloton de la Muerte)
1/2 oz Carpano Antica Sweet Vermouth (Giacomo Speroni)
1/2 oz Amaro Braulio

Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.Two Mondays prior, I returned to the online recipe flashcards from Good Neighbor in Altadena in Los Angeles County, California, and selected the Be Here Now. I spotted the drink on their current menu, and it seemed like a good way to pay respect to Los Angeles that was undergoing some strife. Overall, the Be Here Now read like Attaboy Nashville's Montañista but more spirit forward and with sweet instead of blanc vermouth, and perhaps like Death & Co. Denver's Big Country but more spirit forward and no tequila or bitters. In the glass, the Be Here Now offered up grapefruit, vegetal, pine, and smoke aromas. Next, grape and caramel notes on the sip slid into smoky, vegetal, herbal, and pine flavors on the swallow.