PPX

3⁄4 oz Cognac

3⁄4 oz Rye

1⁄2 oz Pedro Ximénez Sherry

1⁄4 oz Cynar

2 ds Bitters, Bittermens Xocolatl Mole

1 rinse Mezcal (or Islay Scotch)

1 twst Orange peel (expressed and discarded)

Instructions

Stir, strain, rock, twist.

Cocktail summary

Created by

Rafa García Febles, NYC.

Year

2014

Is the

author's original creation

Curator

Not yet rated

Average

4 stars

(25 ratings)

Cocktail Book

From other users

Very nice. Used Courvoisier & Rittenhouse Rye. I appreciate the chocolatey notes - this could easily be a dessert cocktail, or sub for an espresso martini at brunch. I increased proportions by ~ 1/3 to fill a coupe.
A bit too chocolatey. Next time only 1 dash bitters
Not as dark and thick as I anticipated. Somehow both metallic and chocolatey. Coffee finish.

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Comments

Do you stutter when you say "Pedro"?

:-)

"P.X., P.P.X., P.P.P.X. ... Levels of V.I.P.

[The various P.X. designations are widely used in the restaurant business. It is thought that they are an abbreviation of Personne (Particulièrement) Extraordinaire.]"

http://www.nytimes.com/2012/08/06/opinion/terms-of-service-in-new-york-…

My wife and I thank you for passing this along! 5 star.

I also quite enjoy this with an Armagnac - the extra fruit flavor plays well with the raisin of the sherry.