Put together spicy rye, smoky mezcal, and coffee-accented amaro, and it’s easy to understand why Joe Briglio, of Chicago’s Billy Sunday, describes this cocktail as “my interpretation of the flavors of the early American West and possibly a cowboy’s campfire.” The drink name is inspired by a Tom Waits song called “Goin’ Out West,” he adds.
Recipe information
Yield
Makes 1 drink
Ingredients
Preparation
Step 1
In a mixing glass, stir together the rye, mezcal, amaro, simple syrup, and bitters with ice. Strain into a rocks glass over a large ice cube. Twist the orange peel over the top of the drink to express the oils, then use the peel to garnish.
Simple syrup:
Step 2
Stir one part sugar into one part boiling water until the sugar dissolves. Remove from the heat and let cool. Decant into a mason jar (or other small container with a lid) and store in the refrigerator tightly covered for up to 10 days.
Recipe notes
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