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

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