Morricone

1 12 oz Añejo tequila
1 12 oz Campari
1 ds Orange bitters
1 t Mezcal (Cacao-Nib Infused)
Instructions
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
Similar cocktails
  • Midnight Stroll — Rye, Campari, Ramazzotti, Curaçao, Peychaud's Bitters, Orange peel
  • Per Sempre — Cognac, Amaro Nonino, Campari, Orange bitters, Orange peel
  • 1795 — Rye, Sweet vermouth, Aperol, Campari, Bitters
  • John the Revelator — Bourbon, Suze, Amaro Montenegro, Orange bitters
  • 1492 — Rye, Sweet vermouth, Campari, Bitters, Lemon peel, Salt
  • Paper Chase — Rye, Aperol, Bonal Gentiane Quina
  • Bitter Suicide — Bourbon, Campari, Sweet vermouth, Bigallet China-China, Fernet Branca, Bitters, CioCiaro
  • Bitter Chocolatier — Rye, Campari, Amaro, Sweet vermouth, Crème de Cacao, Bitters, Orange peel
  • Campari Stinger — Cognac, Campari, Mint, Grade B maple syrup
  • Windy City Lights — Rye, Aperol, Herbal liqueur, Cynar, Bitters

2 Comments

This is a brilliant drink,

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.