throwing shade

1 1/2 oz Suntory Toki Japanese Whisky
3/4 oz Grapefruit Juice
1/2 oz Zucca (Sfumato)
1/2 oz Ginger Syrup
1 dash Peychaud's Bitters

Shake with ice and strain into a cocktail coupe. Two Fridays ago, I reached for my copy of Nico Martini's Texas Cocktails book, and I honed in on the Throwing Shade by Jessica Sanders at Nickel City Bar in Austin. The combination of whisky, Zucca, and grapefruit juice reminded me of Backbar's Zucca Hour, so I was intrigued. Once prepared, the Throwing Shade landed a smoky herbal and ginger bouquet on the nose. Next, grapefruit and roast notes on the sip gave way to whisky, herbal, ginger, and smoky bitter flavors on the swallow with an anise finish.