Darkside of the Fu

Name: Darkside of the Fu
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Mezcal; 15 ml Mezcal liqueur; 15 ml Rosso/sweet vermouth; 7.5 ml Cream sherry; 5 ml Amaro (e.g. Ramazzotti); 2.5 ml Chilli liqueur

Difford’s Guide

Discerning Drinkers (1)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/2 fl oz	Del Maguey Vida Clásico Mezcal
1/2 fl oz	Del Maguey Crema de Mezcal
1/2 fl oz	Strucchi Rosso Vermouth
1/4 fl oz	Lustau East India Solera Cream Sherry
1/6 fl oz	Amaro (e.g. Ramazzotti)
1/12 fl oz	Chilli liqueur

How to make

Glass

Photographed in an Urban Bar Plain Retro Coupette 15cl

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of chocolate orange stick.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

Garnish with chocolate orange stick rested across rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Darkside of the Fu contains 188 calories

Alcohol content:

1.8 standard drinks
27.38% alc./vol. (54.77° proof)
24.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Cream sherry — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created circa 2009 by Phil Ward at Mayahuel in Manhattan, New York City. The original recipe called for ancho-infused muscatel sherry, and I've used cream sherry and chilli liqueur. And I've riffed on the proportions of Phil's original recipe.

More cocktails by Phil Ward