1 1⁄2 oz Añejo tequila
1 1⁄2 oz Campari
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

Cocktail summary
Created by
Pip Hanson
Year
2011
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(5 ratings)
YieldsDrink
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Comments
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