Michael Cerretani tends bar and manages at the Bitter Bar in Boulder, Colo. and prides himself on his ability to mix up unique takes on craft cocktails that virtually anyone can enjoy, no matter how sophisticated their taste buds are. An award-winning bartender, Cerretani has created a deceptively simple drink he calls a “fireside sipper". The smoke and roasted agave of the mexcal combine with creamy sherry, and the unique bitter botanicals of local distillers Leopold Brothers' take on traditional Fernet (an Italian bitter spirit) merge into a whole that is far greater than the sum of its parts. Not only is it bracingly tasty, with a near medicinal and restorative tinge, but the almost brutal level of alcohol ensures you'll have little desire to wander out into the snow.
- 1 ounce Sombra Mezcal
- 1 ounce Oloroso Sherry
- 1/2 ounce Fernet Leopold
- Combine all the ingredients in a mixing glass full of ice, then stir it gently and strain the mix into a lowball glass over ice.