Spaghetti Western #2

1 1⁄2 oz Bourbon, Bulleit

1⁄2 oz Mezcal

1⁄4 oz Strega

3⁄4 oz Sweet vermouth, Carpano Punt e Mes

Instructions

Stir and strain, cocktail glass, flamed orange zest, discard the peel after flaming

Notes

Smoky, with a hint of leather imparted by the Strega

Cocktail summary

Created by

Martin Corriveau, La Pentola, Vancouver, BC

Year

2013

Is the

author's original creation

Curator

Not yet rated

Average

4 stars

(7 ratings)

Cocktail Book

From other users

Balanced with lots of character! I used Punt e Mes and Penelope rose cask bourbon so probably a bit sweeter and more mellow than original. Have to get a more tart vermouth and drier bourbon or try it with rye for full effect.

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Comments

"Spaghetti Western #2" is a tasty, easy to enjoy libation. I used Bulleit 10 burbon, which is a tad lighter than Bulleit's standard (but excellent) burbon. For that reason, the burbon was a little more in the background than I like. I suspect that, if you don't have Bulleit burbon on your shelf, that you will find Jim Beam or Elijah Craig burbon to be good substitutes. Beyond that, you'll taste a smokey flavor from the mezcal (I used Vida mezcal) and a little punch from the Strega. All in all, the overtones of each ingredient mix well, into a satisfying drink.Don't forget the flamed orange zest, but be careful you don't burn your thumb. The burnt flesh doesn't mix well with the other ingredients! Otherwise, mix, stir, flame, and enjoy!.

Made this last night with WT101 and Montelobos. I enjoyed it. Kinda reminded me of a drier, less rich version of the 100 Year Cigar, with notes of leather, smoke & a touch of anise. Might try again with a lower proof, sweeter bourbon than the WT101 like BT or EWSB.