Name: Palo Negro
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Reposado tequila; 22.5 ml Palo cortado sherry; 10 ml Dark/black rum; 5 ml Grand Marnier; 2.5 ml Brown sugar syrup

Ingredients

1 ¹⁄₂ fl oz

Olmeca Altos Reposado Tequila

³⁄₄ fl oz

Lustau Palo Cortado Península Sherry

¹⁄₃ fl oz

Dark/black/blackstrap rum

¹⁄₆ fl oz

Grand Marnier or other cognac orange liqueur

¹⁄₁₂ fl oz

Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)

How to make

Glass

Prepare

Select and pre-chill a NICK & NORA GLASS.

Prepare garnish of coin-sized orange zest twist.

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over cocktail and float as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Palo Negro contains 172 calories

Alcohol content:

1.5 standard drinks
25.36% alc./vol. (50.72° proof)
21.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Palo cortado sherry — Sulphur Dioxide/Sulphites

Comments & Discussion

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Calvin Grant Premium Member 5w

Very much liked this even with the substitutions which perhaps were a bit of a stretch. Omega Altos Plata, which left it missing some subtle barrel flavors. Dry Curaçao (not comparable to Grand Marinier) and added a spoon of Darvelle Freres V.S.O.P. to get the brandy notes. Complex, subtle, and I'm thoroughly enjoying my first bottle of Lustau Palo Cortado.

Michael Click 1y

I made mine with El Tesoro Reposado, Lustau Peninsula Palo Cortado, Cruzan Black Strap, and Pierre Ferrand Dry Curacao. I thought the sherry was too strong at the first sip but gave it a few minutes and I started to taste other things. After that, I was getting a much better balance of flavors when drinking the rest of the cocktail. I guess I just needed to acclimate but it's a very delicious drink! It has lots of complexity to it and I'd be happy to make it again in the future.

Morten Carlsbaek Premium Member 3y

Very tasty way of enjoying tequila. I used 12,5 ml Hampden Jaimacan 8 yr rum and 20 ml Pedro Ximenez sherry (very plum-sweet sherry - thus skipped the brown sugar sirup). Rest as in recipe. The balance was quite right.

John Hinojos Premium Member 4y

Everything here does blend together well. The sherry seems to predominate the flavours, but the others help tame it a bit. Not being a big sherry drinker this is a very good cocktail. I would say you need to like a strong sherry flavour to enjoy this one.

John Hinojos Premium Member 4y

So I had some things to do and had to let the second half of my cocktail sit. The stronger flavour of the sherry does mild as the cocktail sits allowing the other flavours to shine.

Dee Stump 4y

Lustau Palo Cortado and Camarena Reposado came together to give an unpleasant raw green vegetable flavor. I’ll assume the two were just a bad combo. The drink weaved in and out of a deep funky cognac orange character and pungent raw vegetable. Very interesting but not preferred.

K&J in Calgary 6y

Sherry and tequila go so well together. Hints of sweetness from the rum, demerera, and brandy extend and fill out the flavour profile. Sophisticated and tremendously pleasant.