Makes 2 cocktails
- 2ounces Hayman’s Old Tom gin
- 2ounces mezcal
- 1 1/2ounces dry sherry
- 1 1/2ounces sweet vermouth (Antica is a good choice)
- 8drops House Bitters (recipe below)
- Ice cubes
- Dehydrated grapefruit slices for garnish
- In a cocktail shaker, combine the gin, mezcal, sherry, vermouth, and bitters. Add enough ice to fill the shaker to the top and shake vigorously. Strain into two coupe glasses containing a few large chunks of ice and garnish with grapefruit slices before serving.
- Peels from 3 oranges and 2 grapefruits, pith scraped away with a paring knife, thinly sliced
- Peel from 1 lemon, thinly sliced
- 2 1/2cups overproof rum (rum with an alcohol content greater than 57.5%)
- 2cinnamon sticks
- 1star anise pod
- 4cardamom pods
- 1/4teaspoon freshly grated nutmeg
- Preheat the oven to 225°F and line a baking sheet with parchment paper. Arrange two- thirds of the orange peels and all of the grapefruit peels on the prepared baking sheet and bake until the peels are completely dehydrated, 25 to 30 minutes. Let cool to room temperature and then remove from the parchment paper.
- In a large, sterilized glass jar fitted with a tight lid, combine the dehydrated peels with the lemon peel, rum, cinnamon, star anise, cardamom, and nutmeg. Shake vigorously and store in a warm, dry place near a window for 2 to 2½ weeks, or until the desired flavor intensity is achieved.
- Transfer the liquid to a pot and bring to a simmer over medium heat. Simmer for 5 minutes and then let cool to room temperature. Strain through a fine-mesh sieve with a double layer of cheesecloth. Using a funnel, transfer the bitters to small bottles fitted with eye- droppers. The bitters will keep in a cool, dry place for up to a year.
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