1 1⁄2 oz Rye
1⁄2 oz Mezcal
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Zucca would probably work here too)
1 twst Grapefruit peel (As garnish)
Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
I was inspired enough by the combination of rabarbaro and Pedro Ximenez in the Cold Was the Ground (that I found on Kindred Cocktails) 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 musical theme and became inspired by Nick Cave, so I called this one Slowly Goes the Night.
Frederic Yarm, Boston, MA
author's original creation
Rye, Mezcal, Pedro Ximénez Sherry, Amaro, Bitters, Grapefruit peel