Andrés y Cooper

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 mezcal, vermouth, sherry, Cynar, and salt in a mixing glass with ice and stir until well chilled. Strain into a double old-fashioned glass over one large ice cube. For the garnish, hold the orange peel aloft and express the oil by gently squeezing it, then rub the peel around the rim of the glass and discard. Spear the olive and jamón with a cocktail pick, place it on the rim, and serve.