An elegant, refreshing riff on the Paloma and Martini with bright citrus notes The more rounded notes in the toasted corn-infused Mezcal combine with gin botanicals in the Old Tom Gin to create a base with notes of smoke, juniper, and citrus zest that work with the dry Amontillado sherry to highlight the grapefruit and lime notes from the bitters and liqueur 1.5 oz Mezcal (Mezcal Vago Elote is nice here, but a more rounded mezcal without the infusion probably works .5 oz Old Tom Gin (Hayman’s is most widely available, but I really like Scofflaw out of Chicago) .5 oz Amontillado Sherry (Hidalgo, Bodegas Yuste, Lustau, etc) .25 oz Grapefruit Liqueur (Giffard) .25 oz Simple Syrup (equal parts granulated sugar and water; stir until dissolved) 1 dash Scrappy’s Lime Bitters 1 dash Bittermens Hopped Grapefruit Bitters Stir with ice and strain into a chilled coupe; no garnish