Tanaka
(courtesy of Trevor Leppek, bar programs manager and co-owner, Pignic Pub & Patio in Reno. Serves 1)
1 ounce El Silencio Mezcal
¾ ounce Akashi White Oak Japanese Whisky
½ ounce Sfumato Rabarbaro Amaro
¼ ounce Cannella Cinnamon Cordial
¼ ounce Mandarine Napoléon Liqueur
Dash of Fee Brothers Black Walnut Bitters
Dash of Angostura Bitters
Dash of toasted coconut cardamom simple syrup (recipe to follow)
Orange twist, for garnish
Build in mixing glass with all ingredients. Add ice, stir about 30 revolutions with mixing spoon, and strain with julep strainer over large ice cube in double old-fashioned glass. Cut and flame orange peel, then add orange twist.
For toasted coconut cardamom simple syrup: Mix 8 ounces cardamom sugar, 4 ounces toasted coconut sugar (from Salty-Savory-Sweet in Reno), and 12 ounces extremely hot water. Stir/shake until diluted.
