Bill Norris' Smoking Signorina is one of the finest cocktails I've had in a while, ranking up there with Hotel Delmano's Snake Bite (Brooklyn).

Earlier this month, I enjoyed one up and one on the rocks at FINO. I decided to attempt making it. Using what I had on hand, this isn't his exact recipe of Sombra Mezcal, Aperol, Punt e Mes Vermouth & Blood Orange.

2 oz Sombra Mezcal
1 oz Punt e Mes Vermouth
1/2 oz Campari (replacing the Aperol)
1/2 oz Tangelo juice (replacing Blood Orange)

Put the ingredients in a shaker with ice & shake well. Strain into a Coupé or Martini glass. Garnish with Tangelo wedge.

The taste is all-at-once: smoky, sweet, floral & bitter. Mine's good, but the real deal is FINO's.

I know I should be taking a hiatus from cocktail making, as I switch gears to focus on wine & studying for the Master Sommelier Diploma exam, but I couldn't resist.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine