Recipe
by Sahil Mehta via cocktailvirgin
- 1oz mezcal (Montelobos)
- 1oz manzanilla or fino sherry
- .5oz Campari
- .5oz Creme de Cacao (Tempus Fugit)
- 2 dashes of chocolate bitters
Stir all ingredients with ice and strain into an ice cold glass.
About
Well, we’re at the end of 2018. If you’re still looking for a cocktail to end (or start) the year with, I’ll leave ya with this smoky, bittersweet complex gem of a drink.
This one is for the Negroni lover, but with even more complexity and richness.
The smoke from the mezcal leads the way, enhanced and intensified by the salinity from the dry sherry, resulting in almost a briny sea-side smoke feel. It’s rounded out by a healthy dose of rich sweetness from the Campari and Creme de Cacao (I recommend using Tempus Fugit, which is really rich in actual cacao flavor and unlike other chocolate liqueur I’ve tried). As the drink sits on the tongue, you’re left with a pleasant bitterness that hits and lingers a bit before tapering off. Truly an orchestra of flavors.