all natural small batch
Oaxacan
by Peter Povlsen
Ingredients
- 20 ml Mezcal
- 20 ml Tequila Reposado
- 15 ml Red Vermouth
- 15 ml Sherry medium
- 10 ml Coffee-infused Licor 43
- Pinch smoked salt
- Dash of Bob's Chocolate Bitters
Method
Stir all ingredients over ice to perfect dilution then strain into a chilled glass. Garnish with orange dust and grated coffee bean rim.
Photo & cocktail recipe credit: @cocktailpete – cocktailpete.com
