Garnish:
None
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.
Review:
A bittersweet after-dinner digestif with lightly a smoky hint of mezcal.
History:
Adapted from a 2018 recipe created by Joaquín Simó at Pouring Ribbons, New York City, USA.
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