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Plaza Vieja

1 oz Brandy, Pierre Ferrand 1840
1 oz Mezcal, El Buho
1 oz Braulio
1 bsp Bénédictine
1 ds Bitters, Angostura
1 ds Salt Solution (see note)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, rocks, twist.

Notes

At Backbar, the bitters, Bénédictine, and salt solution are served in a 1/4 oz mixture that also contains a barspoon of Cognac and a dash of cigar tincture.

Cocktail summary
Created by
Joe Cammarata and Sam Treadway, Backbar, Somerville, MA.
Year
2013
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2013/11/plaza-vieja.html

Curator
Not yet rated
User rating
3.5 stars
(9 ratings)
Yields Drink

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From other users
  • Solid 4. Would try again.
  • Made with fennel-infused brandy for a Krampusnacht cocktail. Love the alpine notes and long evolution!
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Comments
lesliec commented on 5/02/2022:

Good with the mezcal; REALLY good with blended Scotch (Monkey Shoulder).