Two fortified wines in one glass? San Francisco bartender Joel Teitelbaum makes a strong case with this captivating sipper, which pairs a sweet, earthy Boal-based Madeira with a delicate, dry sherry, a lightly aged tequila and a sweet, nutty Maraschino liqueur.
1 1/2 oz. reposado tequila
3/4 oz. Madeira (Boal is recommended)
3/4 oz. Manzanilla sherry
1/2 oz. maraschino liqueur
Tools: mixing glass, barspoon, strainer
Combine ingredients in a mixing glass and stir with ice to chill. Strain into a chilled cocktail glass.
Joel Teitelbaum, Harry Denton’s Starlight Room, San Francisco