salvador dali lama

1 oz Mezcal (Fosforo Ensemble)
1 oz Amaro Montenegro
1/2 oz Giffard Chili Liqueur (Ancho Reyes)
1/2 oz Manzanilla Sherry (Lustau)

Stir with ice, strain into a Nick & Nora glass, and garnish with a Calabrian pepper (dried Thai Matchstick). After making the Love in the Time of Covid, I was reminded that I had another recipe from Seattle's The Doctor's Office saved up. That one was the Salvador Dali Lama by Keith Waldbauer that my friend Daniel Zajic posted on his Instagram after acquiring the recipe from one of the other bartenders. Daniel mentioned that while the drink was created with Giffard Piment d'Espelette, he has had good success at home with Ancho Reyes. Overall, it reminded me of a less bitter and citrus-driven Aztec Death Whistle, so I was curious to give this one a go especially with the intriguingly fused drink name. Once prepared, the Salvador Dali Lama gave forth a smoke, roasted vegetable, and clementine aroma to the nose. Next, an orange and caramel notes on the sip led into smoky agave, chili pepper, almond, and tangerine flavors on the swallow.