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2 sotol (Desert Door) 1/2 dry vermouth (Carpano Dry) 2 "dashes" Fernet-Branca

Stir in mixing glass with ice; strain.

This is much better than the Peychaud's and orange bitters.

2 sotol (Desert Door) 1/2 dry vermouth (Carpano Dry) 2 "dashes" Fernet-Branca Stir in mixing glass with ice; strain. This is much better than the Peychaud's and orange bitters.

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[–] • 1 pt (edited )

Yes, I have mezcal regularly stocked. I typically go for highly smokey flavored mezcal.

2 x mezcal (Pelaton) 1 x Cointreau .5 - 1 x Ancho Reyes (to taste) Fresh lime (to taste) Fill remaining glass with either sparkling water or prosecco