Source recipe calls for 3/4 oz Lustau Dry Amontillado, 3/4 oz Lustau Dry Oloroso.

That was Frederic's interpretation of the recipe, rather than the original as published.

Everything on my blog that is in parenthesis is how I interpret the recipe whether by brand, volume, or modification. I split the two very similar styles (Amontillado & Oloroso) since I was probably killing off a bottle but it was 9 years ago. I didn't have a Fino or Manzanilla back then but it would be my go to now for this recipe especially since it would let the other ingredients shine more.

Found a blog that mentions this drink, and that it specifically uses Gutierrez Colosía oloroso and Plymouth gin, I’m assuming based on the menu at Nopa https://theminty.com/2011/08/15/sf-happy-hour-at-nopa/

This seems like a tiny tiny drink. it's basically 2 1/2 ounces?

Thanks,

Zachary

Is that so small? That's basically the size of a Caipirinha (2 oz booze + lime wedges + ~2 tbsp sugar).

Rafa,

It just seems like a small amount of drink compared to the ice.

Thanks,

Zachary

Nice cocktail.  Pulled some fresh sage leaves from the garden and honey from our neighbor’s hive.  Make a honey syrup or it will solidify under the crushed ice.

4.5/5, much better than anticipated. I have been unsure what to do with the Old Monk Rum I picked up, and Becherovka can be tricky as a somewhat single-note (cinnamon heat) mixer. But the combination with Cherry Heering and Punt e Mes with an orange twist created an intriguing flavor balance. Sweet/rich overall, the slightly cinnamon rum hogo and moderate dark cherry captivated my taste buds from the sip, despite how rich it is (but not cloying.) It isn't balanced much by bitter, but there is a dark, burnt sugar essence with the orange peel (dropped into the drink) that makes the finish work.

This is a nice drink, and it deserves a nicer name!

A surprisingly easy-to-drink drink. You'd expect something different because of the Campari and lemon juice, but everything blends well. There is a bitterness reminiscent of a Negroni, but the Bonal and lemon juice turn the Negroni bitterness into something a little more pleasant, thanks to the rye also (I used Rittenhouse 100). Although I rated the drink at 3.5, I was tempted to rate it at 4.0. Try this one; it just be your cup of tea!

I love the name! Rock on! \m/ \m/

I don't understand the note, that it works with "dry vermouth in place of the Cocchi," since Cocchi is not a listed ingredient.  Do you mean substituting the Cocchi for Campari, and then substituting dry vermouth for it?

The note referred to a previous version of the drink; I've deleted it now, thanks.

Thank you for the clarification.  I enjoyed one of these last night.  Looking for something to do with a bottle of Bonal.  But the Campari and Cassis seem to dominate.