Darkside of the Fu

A highly complex, sweet-and-spicy digestif originally born in the early days of the craft mezcal boom. It brings together pure mezcal, sweet vermouth, rich cream sherry, Italian amaro, and a splash of chili liqueur for a fiery, dark-fruit finish.

Ingredients:

• 45 ml Del Maguey Vida Clásico Mezcal

• 15 ml Del Maguey Crema de Mezcal

• 15 ml Strucchi Rosso Vermouth

• 7.5 ml Lustau East India Solera Cream Sherry

• 5 ml Amaro (e.g. Ramazzotti)

• 2.5 ml Giffard Piment d'Espelette chile liqueur

Instructions:

• Select and pre-chill a coupe glass.

• Prepare a garnish of a chocolate orange stick.

• Stir all ingredients with ice.

• Strain into a chilled glass.

• Garnish with a chocolate orange stick resting across the rim.

Attribution:
Recipe: Adapted from a recipe created circa 2009 by Phil Ward at Mayahuel in Manhattan, New York City.
Photo: Urban Bar Plain Retro Coupette 15cl
Origin: Diffords Guide