Gallo de Oro

About This Project

BY SEBASTIEN GANS — PARIS, FRANCE

• 1 ounce coffee-infused Vida (recipe below)
• 1 ounce Vermouth Del Professore Bianco
• 1 teaspoon Pierre Ferrand Dry Curaçao
• 1⁄2 teaspoon Peter Heering Cherry Liqueur
• 1 spritz oloroso sherry, for aromatics
• 1 Amarena cherry, for garnish

Combine the coffee-infused vida, vermouth, curaçao, and cherry liqueur in a mixing glass filled with ice and stir until well chilled. Strain into a small coupe. Spritz with sherry and garnish with the cherry.

COFFEE-INFUSED VIDA

Combine 1 tablespoon ground coffee (a robust dark roast from Kenya, Uganda, or Rwanda) with 1 bottle of Del Maguey Vida Single Village Mezcal and let steep for no more than 5 minutes. Filter through a Superbag or other ultrafine strainer. Store indefinitely.