A medium-bodied Madeira and a mezcal rinse lend subtle elegance to this gin-forward cocktail.
1 1/2 oz. gin
1 oz. Madeira (Kenyon uses Sandeman’s Rainwater)
1/2 oz. peach liqueur (Kenyon uses Leopold Bros.)
2 dashes Angostura bitters
1 barspoon mezcal (Kenyon uses Del Maguey Chichicapa)
Tools: mixing glass, barspoon, strainers
Garnish: lemon peel
Rinse a chilled cocktail glass with mezcal and discard any remaining mezcal. In a mixing glass, combine the remaining ingredients and stir with ice. Strain into the prepared glass and garnish.
Sean Kenyon, Williams & Graham, Denver