The Brave

1 oz Mezcal, Del Maguey Chichicapa
1 oz Sotol, Hacienda del Sotol Plata
1⁄2 oz Averna
1 bsp Orange Curaçao
3 ds Bitters, Angostura
1 twst Orange peel (flamed, as garnish)
Instructions

In a brandy snifter, stir all ingredients without ice. As garnish, mist more Angostura over the top of the snifter and flame an orange peel.

Cocktail summary
Created by
Bobby Heugel, Anvil Bar and Refuge
Year
2008
Is an
authentic recipe
Reference

http://drinkdogma.com/mezcal-a-can-of-worms/

Curator
5 stars
Average
4 stars
(19 ratings)
YieldsDrink
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From other users
  • This is a drink for grown-ups.
  • Shockingly smooth for how strong it is. Sotol is front and center.
  • Strong 4 — ★★★★
  • Made it per Punch spec (with blanco tequila), lacking Sotol. Like The Rebennack but smokier.
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Comments

Rafa,

Yeah, but Punch is wrong ;) The Sotol makes the drink.

Thanks,

Zachary

Ha. I'll have to try it with the Sotol then. I keep hearing great things about this drink from Texan friends.

bza commented on 7/03/2014:

I wonder if they did that because it's hard to get sotol in many places, similar to why the NYT published the Oaxaca Old Fashioned with Ango instead of mole bitters.