1 oz Mezcal, El Buho
1 oz Braulio
1 ds Salt Solution (see note)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, rocks, twist.

Notes

At Backbar, the bitters, Bénédictine, and salt solution are served in a 1/4 oz mixture that also contains a barspoon of Cognac and a dash of cigar tincture.

Cocktail summary
Created by
Joe Cammarata and Sam Treadway, Backbar, Somerville, MA.
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(7 ratings)
YieldsDrink
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From other users
  • Made with fennel-infused brandy for a Krampusnacht cocktail. Love the alpine notes and long evolution! — ★★★★
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