1 1⁄2 oz Mezcal, Sombra (Cacao Nib Infused)
1⁄2 oz Cynar
1⁄2 oz Ancho Reyes chile liqueur
1 Orange peel (as garnish)

Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed orange swath.


Cacao Nib Infused Mezcal: toast 1/2 cup of cacao nibs on a baking sheet at 350 for 6-7 minutes. Let cool, and then infuse in a 750ml bottle of mezcal (I used Sombra) for 3 days. Filter, strain and re-bottle.


Read somewhere that walnuts are sometimes used in mole sauce, so I wanted to work similar flavors into a cocktail.

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