Made with ancho reyes verde and nosotros mezcal. A little dry to my palate but easily fixed. I opted for sal de gusano for the rim rather than tajin, and on a taste decided it could use an orange peel- not something I usually add to a margarita, but fitting with mezcal and sal de gusano. Flaming the peel complimented the smokiness nicely and even added a bit of up-front sweetness.

I don't mind a sweeter cocktail, but the other comments are correct - an equal part of St. Germain is too much. A little extra cognac helped, but even 90 proof rye didn't cut through very well. Still, not bad, and allows the fruit/nut cognac flavors to come through. I think that removing the absinthe and muddling the grapes could be nice- an absinthe spritz is almost always better than adding directly to the mixing glass.

We really enjoyed this...but think it works better with a Vermouth Amaro, such as Cocchi. This avoids the vanilla that intrudes too much on too many Italian Rosso Vermouths.

Funny- I happened to use Cocchi vermouth amaro because I have that instead of Vermouth di Torino right now. I did use the Eel Bar recipe with just 2oz vermouth rather than 2.5, and used ypioca aged cachaca in place of agricole rhum. I do quite like it.

Made with bourbon and amaro nonino, which is what I had on hand. The mezcal dominates, but doesn't detract from the drink. I do think that averna+rye would help the profile. I really like that the elderflower still manages to come through the other flavors. Definitely going into the rotation.

Big fan of this one. Needs a good vermouth. With Cocchi torino and tanqueray 10 this was lovely, with lots of dark/ sweet cola notes balanced by the bitter/herbal.

Made a split base with what I had on hand- Appleton 12 yr and Ypioca ouro cachaca. Excellent.