Eyes on the Table

Inspired by the bottle of Byrrh Grand Quinquina when I started working at River Bar in early 2018.
1 oz Mezcal
1 oz Byrrh
12 oz Aperol
12 oz Elderflower liqueur, St. Germain
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish.)
Stir with ice, strain into a single old fashioned glass, and garnish with an orange twist.
When I started working at River Bar in March 2018, I was inspired by Byrrh Quinquina being on the bar. I then matched it with three ingredients that I have seen it work well with: mezcal, elderflower, and Aperol. For a name, I later dubbed this one Eyes on the Table after a work by Spanish born surrealist artist Remedios Varo.
FRY 2018.
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