doomsayer

1 1/2 oz Japanese Whisky (Toki)
1/2 oz Mezcal (Convite)
1/2 oz Amaro Braulio
1/2 oz Crème de Cacao (Bols)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Two Tuesdays ago, I opened up The Bartender's Choice Volume 3 app and was lured in by the Doomsayer by Jon Nutter at Manhattan's Attaboy in 2017. I first experienced Braulio and cacao combined in a drink on the menu while working at Russell House Tavern called the Ibsen's Door and later in the Coperta Da Sci, so I was curious to try it here with Japanese whisky and mezcal. Moreover, the combination of Japanese whisky and mezcal was one that prospered in the Tokyo Conference similarly supported by an amaro and a liqueur. The name made me think of the Doomsayer's Grog, but this one has half the build volume and close to half the alcohol content; that tropical aspect did inspired me to make something with citrus the next night though. In the glass, the Doomsayer proffered orange, chocolate, pine, and smoke aromas to the nose. Next, caramel on the sip foretold whisky, vegetal, chocolate, bitter herbal pine, and smoke flavors on the swallow.