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)
Instructions

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

Notes

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.

History

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

Cocktail summary
Year
2018
Is the
author's original creation
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4 stars
(4 ratings)
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