The NoMad Bar’s Black Dhalia - Wine & Spirits Magazine

The NoMad Bar’s Black Dhalia

photo by Frances F. Denny


  • 1 tbsp lemon juice
  • ½ oz Zwack
  • ½ oz Grand Mariner
  • ¾ oz Moscatel Sherry
  • 1 oz Sombra Mezcal
  • Grapefruit Twist


  • Stir all ingredients with ice. Strain into a chilled Coupe glass. Garnish with a grapefruit twist. Serve immediately.

This is a W&S web exclusive. Get access to all of our feature stories by signing up today.