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
Average
4 stars
(8 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Solid 4. Would try again.
  • Made with fennel-infused brandy for a Krampusnacht cocktail. Love the alpine notes and long evolution!
Similar cocktails
  • La Jetée — Bonal Gentiane Quina, Mezcal, Cognac, Braulio, Bitters
  • Plátano Imitación — Mezcal, Añejo rum, Aperol, Sweet vermouth, Bitters, Oleo-saccharum
  • Easy Split — Japanese Whisky, Amaro Nonino, Suze, Gin
  • Guns of Brixton — Bonal Gentiane Quina, Mezcal, Apple brandy, Sloe gin, Cynar
  • Prizefighter (Berkshire Room) — Rye, Mezcal, Amaro Lucano, Suze, Bitters, Orange peel
  • The Asian-ness — Japanese Whisky, Sweet vermouth, Campari, Cynar, Lemon bitters
  • Dance into the Fire — Mezcal, Añejo tequila, Amaro Abano, Amargo de Chile, Grapefruit peel
  • Smoke Signals — Amaro, Mezcal, Scotch, Añejo tequila, Lemon peel
  • Papa Was a Rodeo — Mezcal, Cognac, Cynar, Curaçao, Peychaud's Bitters, Orange peel
  • Not saying no — Irish whiskey, Amaro Nonino, Cynar, Mezcal, Amère Nouvelle, Bénédictine, Bitters
Comments

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