vagabond

1 oz Mezcal (Peloton de la Muerte)
1 oz Fino Sherry (Lustau Manzanilla)
3/4 oz Lemon Juice
1/2 oz Orgeat
1/4 oz Vanilla Syrup

Shake with ice and strain into an old fashioned glass with ice. Two Saturdays ago, I delved into the KindredCocktails database to find a nightcap and my last drink before departing for Portland Cocktail Week the following morning. There, I spotted the Vagabond by New York City bartender Rafa Garcia Febles in 2014. I had to confirm that I had never had this one before, but it was not the Vagabond from a century ago that reminded me of a Scofflaw, the Vagabond from The Nomad Cocktail Book, or the Vagabond from the Dandelion Cocktail Bar in Brazil. This one had the mezcal, Fino, citrus, and two modifier combination reminded me of the Texas Cakewalk that I created based off of Cane & Table's Smith & Cross-Fino Death & Sundries. Once shaken and strained, the Vagabond anted in smoke, briny almond, and vanilla aromas. Next, a creamy lemon sip disappeared into mezcal, nutty, and vanilla flavors on the swallow. Overall, I was impressed at how well the almond and briny notes of the sherry went with the orgeat and mezcal, respectively.