Name: Cantinflas Mustache
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Mezcal; 22.5 ml Reposado tequila; 22.5 ml Amaro (e.g. Meletti); 22.5 ml Blanc quinquina/kina; 2 dash Xocolatl mole bitters

Cantinflas Mustache
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Glass:

Photographed in an Urban Bar 1920 Retro Coupette 15cl

Ingredients:
³⁄₄ oz	Del Maguey Vida Clásico Mezcal
³⁄₄ oz	Patrón Reposado tequila
³⁄₄ oz	Amaro (e.g. Meletti)
³⁄₄ oz	Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal or Kina L'Aér
2 dash	Xocolatl mole bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Reminiscent of an M & M, this is a delicious and perfectly balanced bittersweet, spirit-forward, digestivo or late-night sipper with great depth of flavour.

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History:

Adapted from a recipe created in 2022 by Frederic Yarm of Boston, Massachusetts and shared via his cocktailvirgin.blogspot.com. Frederic was inspired by Chris Elford's Sharpie Mustache cocktail.

More cocktails by Frederic Yarm

Nutrition:

One serving of Cantinflas Mustache contains 192 calories

Alcohol content:

1.7 standard drinks
26.09% alc./vol. (52.19° proof)
23.6 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 2 comments for Cantinflas Mustache.
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Chris Brislawn

13th December at 21:24

Mole bitters and a smoky mezcal are integral here, and the Meletti-Bonal combo from Elford's recipe works great with the tequila-mezcal base. A darker, heavier amaro like Averna would probably compete more with the base. This was posted on Difford's home page next to a link for Phil Ward's older but similarly named Cantinflas cocktail, which shares 4 of its 5 ingredients, but neither Difford nor Yarm admits to their being any connection whatsoever between the two. Pure coincidence? I think not, so naturally I had to make both so we could try them side by side. Yarm's recipe is more bitter and herbaceous, more aperitif-like, while Ward's is softer, sweeter, more orangey, with sherry undertones peeking through. Overall we both had a slight preference for Yarm's bewhiskered version. Five stars.

Frederic Yarm

14th December at 14:58

Of course not absolutely not. I took the idea of a split reposado tequila-mezcal base from Phil Ward via his Oaxacan Old Fashioned and other drinks. However, I took the other half from Chris Elford. Past that, I never knew of Phil's Cantiflas until it was posted on Difford's.

1 reply

Frederic Yarm

12th December at 16:04

Thank you for finding and posting this! Yes, the original was created with Bonal, but I could see other rouge quinquinas like Byrrh or Cap Corse working great with these ingredients. I have had excellent luck with Byrrh and mezcal pairings in the past, but I went with Bonal to mirror Elford's epic recipe.

Simon Difford

12th December at 16:50

Many thanks, Frederic. It is a brilliant recipe.

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