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BY LEO ROBITSCHEK — NEW YORK CITY, NEW YORK 1 ounce Del Maguey Minero Single Village Mezcal 3⁄4 ounce fino sherry 3⁄4 ounce avocado syrup (recipe below) 1⁄2 ounce Suze Gentian Aperitif 1⁄2 ounce freshly squeezed lemon juice 1⁄4 ounce génépy liqueur 1⁄4 ounce spicy...

BY MIGUEL LANCHA — WASHINGTON, DC 3⁄4 ounce Del Maguey Ibérico 3⁄4 ounce Yzaguirre 1884 Sweet Vermouth 3⁄4 ounce Hidalgo Napoleón Amontillado Sherry 1⁄2 ounce Cynar 1 pinch kosher salt 1 wide swath of orange peel 1 Kalamata olive 1 thin slice jamón Ibérico Combine the...

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