1 oz Reposado Tequila, Alma
1 oz Mezcal, Sombra
1⁄2 oz Tamarind syrup
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Amaro, CH Distillery
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. I typically don't garnish, but you could do either a lemon or blood orange wheel, either fresh or dehydrated.

Notes

For the tamarind syrup, I defrost a 14 oz pouch of Goya tamarind fruit pulp (available at many Mexican grocery stores in the freezer section), and blend it with equal parts cane sugar.

Cocktail summary
Year
2019
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author's original creation
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