Sforzando

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Cocktail History

The Sforzando is a modern cocktail that was created in 2008 by Eryn Reece at Death & Company’s flagship location in New York City, New York. True to the bar’s style of altering classics, the recipe starts out using the Manhattan template of whiskey, vermouth, and bitters, but this version splits the rye base with mezcal and adds in the herbal French liqueur Bénédictine, along with cacao, cinnamon, and spiced bitters.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rye: This is a type of whiskey made with at least 51% fermented rye grain, malted barley, corn, and yeast, which are distilled and then aged in new charred oak barrels to develop a spicy, robust flavor.

Mezcal: This is a spirit made in Mexico with fermented agave and yeast, which are distilled after roasting agave hearts in underground pits to develop a smoky, complex flavor.

Dry Vermouth: This is a type of wine made with white wine and a blend of herbs and botanicals, which are fermented, fortified with a neutral spirit, and then lightly sweetened to develop a crisp, aromatic flavor.

Bènèdictine: This is a liqueur made in France with a blend of 27 herbs and spices, distilled alcohol, water, and sugar, which are blended and infused to develop a rich, herbal flavor.

Xocolatl Mole Bitters: This is a concentrated flavoring made with cacao, cinnamon, herbs, other spices, botanicals, and distilled alcohol, which are macerated or steeped to develop a spiced, chocolate flavor.

Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.

Brands I Used

• 🔗 Sazerac Rye 18-Year-Old Kentucky Straight Rye Whiskey
• 🔗 Rayu Espadín Mezcal
• 🔗 Dolin Dry Vermouth De Chambéry
• 🔗 Bènèdictine D.O.M. Liqueur
• 🔗 Bittermens Xocolatl Mole Bitters

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Mixing Glass: This is a sturdy glass vessel with a wide opening that’s used for stirring cocktails with ice before straining and serving.

Julep Strainer: This is a round metal strainer with a perforated bowl shape and handle that’s used for straining stirred cocktails from a mixing glass while holding back ice and solids.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring cocktails, layering ingredients, and reaching the bottom of tall glasses and mixing vessels.

Peeler: This is a handheld kitchen tool with a sharp blade that’s used for removing thin strips of peel from fruits and vegetables.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 Viski 17 oz Cocktail Mixing Glass
• 🔗 A Bar Above Stainless Steel Julep Strainer
• 🔗 Barfly Stainless Steel Teardrop Bar Spoon
• 🔗 OXO Good Grips 2 Piece Peeler Set

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Golden orange color

• Aroma: Zesty orange and earth mezcal

• Taste: Slightly sweetened hit of the agave spirit backed with a hint of rye spice

• Finish: Earthy flavor with grassy peat

Kendall’s Take: “This was the second Manhattan-style recipe I tried in one tasting, the other being the Tokyo Drift, and I think I liked that one better. The Sforzando actually made me shudder a little on the swallow because of how harsh and boozy it is. The mezcal is barely detectable, in my opinion, but it’s still present enough. My palate’s just not developed enough to truly enjoy this type of cocktail yet. I’ll be sticking to my fruity mezcal drinks for a bit longer.”

Recipe

This cocktail recipe was found in the book Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.