Stone Raft

1 1⁄2 oz Amontillado Sherry

1⁄2 oz Jalapeño tequila (see editor's note)

1⁄2 oz Mezcal, Del Maguey Vida

1 bsp Agave syrup

2 ds Bitters, Bitter Truth Celery

Instructions

Mix with ice, stir, strain, coupe

Notes

Jalapeño Tequila:

2 fresh jalapeños
1 1/2 cups silver tequila

Cut jalapeños lengthwise. Remove the seeds and membranes/pith; and add these to a vessel with the tequila. Discard the rest of the pepper. Infuse tequila for 10 to 20 minutes, to achieve desired heat level. Strain into a bottle. Store at room temperature for up to 1 month.

Cocktail summary

Created by

Phil Ward, Mayahuel, NYC, NY

Is an

authentic recipe

Reference

https://punchdrink.com/recipes/stone-raft/
"Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes", by Talia Baiocchi, 2014

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