pied piper

1 oz Mezcal (Convite Esencial)
1 oz Oloroso Sherry (Lustau)
1 oz Amaro Meletti
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. The final drink that I had prepared in advance for the bartenders' guild national meeting in Philadelphia was the Pied Piper that I uncovered through online recipe flashcards from Attaboy. The build reminded me of the rum-based Globetrotter from the Waldorf-Astoria, so I was game to try this one out with mezcal. To the nose, the Pied Piper played a melody of lemon, caramel, vegetal, smoke, nutty, and floral aromas. Next, caramel and grape notes on the sip flowed into smoky vegetal, herbal, nutty, floral, allspice, and clove flavors on the swallow.