dragonfly

3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Amaro Braulio
3/4 oz Lemon Juice
3/4 oz Ginger Syrup

Shake with ice, strain into a coupe glass, and garnish with candied ginger. Two Tuesdays ago, I reached for my copy of The Madrusan Cocktail Companion by Michael and Zara Madrusan and stumbled upon the Dragonfly by Brandon Bramhall at the Nashville branch of Attaboy. Overall, it read like Sam Ross' Mosquito but with Braulio instead of Campari, so that seemed like a curious and delightful change given how well mezcal and Braulio work together in drinks like the Montañista and La Jetée. In the glass, the Dragonfly alighted on the nose with a vegetal, smoke, and ginger bouquet. Next, lemon notes on the sip with some texture from the ginger flowed into ginger, smoky mezcal, bitter herbal, and pine flavors on the swallow.