From Douro to Jerez

1 23 oz Tawny port
1 23 oz Fino sherry, Tio Pepe
14 oz Pedro Ximénez Sherry, Gonzalez Byass Nectar
2 ds Bitters (Orange)
2 ds Bitters, Angostura
Instructions
Stir, strain, coupe. Garnish with orange zest and cacao liqueur and Tio Pepe mist.
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