Drinks > Vegetables

Slowly goes the night

1 month ago   |   By

1 1/2 oz Rye Whiskey 1/2 oz Mezcal 1/2 oz Pedro Ximenez Sherry 1/2 oz Rabarbaro Sfumato or Zucca 2 dash Angostura Bitters
Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
Two Fridays ago, I was inspired enough by the combination of rabarbaro and Pedro Ximenez in the Cold Was the Ground to riff on it. I swapped the spirits for the rye-mezcal duo that has worked in drinks like the My Old Piano and the Intrepid and the bitters for Angostura. I also upped the sherry to the half ounce that I thought would work better the night before. For a name, I kept the...
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