Oloroso might seem like the odd duck out in this margarita-inspired cocktail, but we assure you, it's irreplaceable. Inspired by the strange contrast of early spring, this is a cocktail of opposites. Yuzu articulates a cold that long overstayed its welcome. Sotol captures the restlessness of budding life. Oloroso is a breaching sharpness tying the two together in a way that any other sherry would be too light handed to manage.
- 1 oz Bodegas César Florido Cruz Del Mar Oloroso
- 1 oz Sotol
- 1 oz yuzu juice
- ¼ oz Dry Curaçao
- ¼ oz Rhubarb Syrup (recipe follows)
- 1 dash Bittermens Burlesque Bitters
- 1 dash Bittermens Hellfire Habanero Shrub
- Pinch of salt
- Orange rind, as garnish
- In a shaker over ice, combine the oloroso, sotol, yuzu, dry curaçao, rhubarb syrup, bitters, shrub, and pinch of salt.
- Stir gently (never shake anything beautiful).
- Strain into a coupe and garnish with the orange rind.
- Combine 4 cups rhubarb, 1 cup sugar, and 1 cup water in a saucepan over moderate heat. Bring to a boil and then reduce to a simmer, cooking for 20 minutes.
- Remove from heat and strain through a fine mesh sieve, pressing the solids with the back of a wooden spoon.
- Store the syrup in glass jars or bottles in the refrigerator for up to two weeks.