1½ ounces Mezcal
½ ounce crème de cacao, preferably Tempus Fugit
½ ounce ancho chile liqueur
3 dashes chocolate bitters
Orange twist for garnish
Combine the ingredients, except the garnish, in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe. Express the orange twist over the surface and drop it into the drink.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
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