Substituted the crème de menthe for a couple of fresh mint leaves (slapped and stirred in the mixing glass, then strained out) and the lemon bitters for an expressed lemon peel. Highly recommended.
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Nice one! I got subtle cocoa notes from it, interestingly. The balance might depend on the mezcal you use; I used Mezcal Verde (slightly smoky but rather light) and found it just right.
This one is a keeper, I've been coming back to it often. I personally like it even better with ¾ oz. sweet vermouth.
Sorry, is this recipe missing an ingredient? The "How to make" section mentions ice cream, but I don't see any ice cream in the ingredients.
How do you make the cinnamon powder rim?
Also try this one with chocolate or molé bitters instead of Angostura! Amazing drink.