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This rum cocktail from Sandy De Almeida’s home bar in Toronto is bittersweet, with a touch of smoke.
1 oz. Demerara rum (De Almeida uses El Dorado 12-year-old)
1 oz. Campari
¾ oz. Averna
½ oz. mezcal (De Almeida uses Enmascarado 45-proof)
1 dash Peychaud’s bitters
Tools: barspoon, strainer
Glass: Old Fashioned
Garnish: orange twist
Stir all the ingredients with ice to chill, then strain into an ice-filled glass. Garnish.
Sandy De Almeida, Toronto, Ontario
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