Black Cat

Pro tips

• Chill your coupe or rocks glass before serving; these spirit-heavy cocktails lose balance quickly as ice melts.
• Express grapefruit zest directly over the drink surface to release oils, then drop the twist in—don't stir it, which dilutes the oils.
• Stir (don't shake) for 15–20 seconds with large ice to chill without over-diluting; this cocktail depends on precise spirit balance.
• Use a quality amontillado sherry (not cream); cheaper varieties add flabbiness rather than the dry, nutty character this drink needs.

Substitutions

• Old Tom gin → London Dry gin (reduce simple syrup by 1/4 tsp for balance)
• Amontillado sherry → fino sherry (lighter, crisper; adds acidity)
• Punt e Mes → Carpano Antica Formula (sweeter, less bitter; shifts profile toward complexity over dryness)

Equipment

mixing glass · bar spoon · jigger or measuring cups · zester or channel knife

What is Old Tom gin and can I substitute it?

Old Tom gin is a slightly sweetened style between London Dry and genever. London Dry gin works as a substitute, though you may want to reduce simple syrup slightly to compensate.

Why use both mezcal and gin in one cocktail?

The mezcal adds smoky depth and earthiness while the Old Tom gin provides botanical structure and sweetness. Together they create complexity that neither could achieve alone.

Can I make this drink in advance?

Mix and chill the spirits, simple syrup, and vermouth up to 4 hours ahead; add ice and grapefruit zest twist just before serving to preserve carbonation and aroma.

What does Punt e Mes taste like?

Punt e Mes is an Italian vermouth with bitter, herbal, and slightly sweet notes—less dry than dry vermouth and more herbaceous than sweet vermouth, adding complexity to spirit-forward drinks.

How important is the grapefruit zest twist?

Essential. The zest oils brighten the drink and add citrus aroma that balances the heavy spirit profile and herbal notes from the vermouths and sherry.