BY SEBASTIEN GANS — PARIS, FRANCE
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.
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.