Hyena Fang
  1. Build drink in rocks glass. Add bitters and oleo-saccharum first, then lower a large ice cube into the glass.
  2. Add sherry, salted Zucca and peanut-infused Sombra Mezcal.
  3. Stir until diluted and chilled.
  4. Taste for balance.
  5. Garnish with a trimmed, expressed grapefruit peel.
Recipe Notes
*Peanut-Infused Sombra Mezcal
-Shell 1 cup salted, shell-on peanuts.
-Reserve shells for salted Zucca.
-Combine shelled nuts and 0.75 liter Sombra Mezcal in a glass infusion jar and let sit for 48 hours. Strain through a nut milk bag. 
**Salted Zucca Rabarbaro Amaro
-Add 1 cup of peanut shells to an ISI charger and whip twice with 16 oz of Zucca for 30 seconds first, 5 minutes second.
-Strain through a nut milk bag.
***Grapefruit Scrap Oleo-Saccharum
-Peel 12 grapefruits, the smaller the shards, the better, leaving as much pith behind as possible.
-Place the peels in a stainless steel bowl and cover with sugar, about 1.5 cups. Gently knead the sugar into the peels by hand or with a muddler. 
-Cover with plastic wrap and let sit for 24 to 48 hours. If residual sugar remains, add a few drops of hot water until it is all dissolved.
-Strain off the solids and refrigerate.
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