Here's a toast to a charming man who crafts beautiful wood heirloom keepsakes in Boston. He made me an incredibly magical every day tray and I made him a drink. The cocktail is a modified mezcal Negroni, perhaps the most delicious variation on the traditional format, which I don’t need to tell you is an equal parts combination of gin, sweet vermouth and Campari. It was originally created at New York’s Pouring Ribbons by Joaquin Simo, who has made his mark with many well known modern cocktails. Simo, who was part of the opening team at Death and Company, was awarded the American Bartender of the Year at the 2012 Spirit Awards.

Here the gin is replaced by smoky mezcal, the vermouth by the deeply rich and delicious East India Solera sherry from Lustau, and the Campari by the smoky and bitter amaro Sfumato Rabarbaro, made from the root of the Chinese rhubarb plant. The amaro is particularly rewarding this time of year, with its darker flavor profile. The name “sfumato” derives from the Italian word “fumo” for smoke which is more traditionally associated with a style of Renaissance painting. The sherry is also a decadent treat, a combination of 80% oloroso and 20% Pedro Ximenez, aged for twelve years before combining and then three more years in solera casks. It is an homage to 17th century sherry which was taken along shipping routes to the East Indies initially as ballast and crew rations, but improved during the journey due to the heat and constant movement, into something wonderful. Here’s to old world charm and magical transformation.

Charming Man by Joaquin Simo

1 oz mezcal (Del Maguey Vida)

1 oz Lustau East India Solera sherry

1 oz amaro Sfumato Rabarbaro

2 dashes mole bitters

Stir ingredients with ice and strain into a favorite glass. Garnish with an orange peel.

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