1 1⁄2 oz Añejo tequila
1 1⁄2 oz Campari
1 t Mezcal (Cacao-Nib Infused)

Build and stir.


Cacao-Nib Mezcal: Combine 1 liter of smoky Mezcal with 8 ounces of ground cacao nibs in a large Mason jar. Let rest for 24 hours, then strain through a coffee filter

Cocktail summary
Created by
Pip Hanson
Is an
authentic recipe
Not yet rated
4.5 stars
(8 ratings)
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From other users
  • Excellent and complex drink. I made this with chocolate bitters + mezcal. I personally also prefer subbing Gran Classico for Campari.
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jensck commented on 3/29/2017:

This is a brilliant drink, one of my all-time favorites when it's made well.

FWIW, I'm not sure about the Peychauds bitters. The Northstar Cocktails book has it listed as orange bitters, and that's how it's always been made whenever I've had it at Marvel.

Curated this slightly - added source citation, changed Peychaud's bitters to orange bitters.  Thanks,  Zachary