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.
Add rye, mezcal, Bénédictine, dry vermouth, and bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a Nick & Nora glass.
Garnish with orange twist.