1 ounce Tequila blanco
½ ounce Aperol
½ ounce Campari
½ ounce bianco vermouth, preferably Carpano
½ ounce Ancho Reyes chile liqueur
Blood orange horse’s neck twist for garnish
Combine the ingredients, except the garnish, in a mixing glass three-quarters filled with ice. Stir until chilled, about 15 seconds. Strain into a chilled rocks glass over one large ice cube. Garnish with the blood orange horse’s neck twist.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
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