How to make:
STIR all ingredients with ice and strain into chilled glass.
|5/6 fl oz||Del Maguey VIDA mezcal|
|5/6 fl oz||Bonal/Gentiane-Quina aperitifs|
|5/6 fl oz||Cynar or other carciofo amaro|
|1 dash||Xocolatl mole bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A bittersweet after-dinner digestif with lightly a smoky hint of mezcal.
Adapted from a 2018 recipe created by Joaquín Simó at Pouring Ribbons, New York City, USA.