Asado Prieto
2 oz        Del Maguey Santo Domingo Albarradas
½ oz     Carpano Antica Formula Vermouth
½ oz    Fresh squeezed lemon juice
½ oz    Fresh squeezed lime juice
½ oz    Agave Nectar
1    Luxardo Marasche Cherry (soaked in Chichicapa mezcal)
3    dashes Regan’s Orange Bitters No. 6
1     dash Angostura bitters

Pour first five ingredients in a tin-on-tin mixing glass with ice, shake and pour into a double Old Fashioned glass.  Dash bitters; garnish with a thin-sliced lime wheel, lemon skin and Luxardo Marasche Cherry.

For this cocktail, I used the Schott Zwiesel Paris Tritan Crystal Double Old Fashioned [which I got at Bar Keeper, in Silver Lake (where we get everything).  Joe has a ridiculous wealth of all things necessary—from the esoteric rarified to bar essentials—and his prices are fantastic].

As for the ice, we used the MoMa Japanese molds; I can only imagine the look on Ron Cooper’s face, between the spheres and the ‘precious’ ingredients.  Ironically enough, the end result is actually one of the most authentic expressions of the Palenques that I’ve experienced.  All of those ingredients actually marry to create a libation that transports you—one can actually smell the roast.

Enjoy.

Pour first eight ingredients in a tin-on-tin mixing glass and dry shake; add ice, shake and pour into a coupe glass.  Dash bitters; garnish with a thin-sliced lime wheel.

In this case, I used the Schott Zwiesel Pure Martini Glass—Angelinos, call Bar Keeper in Silver Lake.

Saludos,

Wyatt