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Dead Man's Party

1 oz Cognac
1 oz Mezcal
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Or sub another rabarbaro like Zucca)
1⁄2 oz Aperol
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass, and garnish with a grapefruit twist.

History

Recently, I was reminded of the Veneto Negroni with Aperol and Sfumato as the bitter liqueur element and was inspired to tinker. Originally, I tried a 3:1 mix of rye whiskey to mezcal, but it was a bit thin. Instead, I went with an equal split of Cognac and mezcal that worked well in the 1910 Cocktail. For a name, I dubbed it after a song from Oingo Boingo, the Dead Man's Party, that I had on a mix I made to play at Drink (the now shuttered bar in Boston) which I had just listened to.

Cocktail summary
Posted by yarm on
Created by
Frederic Yarm, Boston, MA
Year
2026
Is the
author's original creation
Reference

https://cocktailvirgin.blogspot.com/2026/04/dead-mans-party.html

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