verrazano

1 1/2 oz Bourbon (Evan Williams Bonded)
3/4 oz Punt e Mes
3/4 oz Cynar
1 tsp Mezcal (Peloton de la Muerte)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Saturdays ago, I reached for my copy of The Madrusan Cocktail Companion and spotted the Verrazano by Leo Robetscheck at Eleven Madison Park in Manhattan. This one is different from the other Manhattan variation Verrazano on here which is much less bitter and closer to Julie Reiner's Slope. Once prepared, this Verrazano showcased a lemon and dark grape aroma. Next, the grape continued on into the sip where it mingled with caramel notes from the Cynar, and the swallow followed up with Bourbon, herbal, vegetal, and smoky flavors.