1 1⁄2 oz Mezcal
1 1⁄4 oz Cynar
1⁄2 oz Fino sherry
2 ds Peychaud's Bitters
1 twst Grapefruit peel
1 pn Salt (as garnish)
Stir, strain, one big rock. Garnish with a grapefruit twist and drop a pinch of salt on the rock.
Recipe calls for reposado or añejo mezcal, but, lacking this, I've had good results with 1 oz blanco mezcal and 1/2 oz añejo tequila.
Mezcal, Cynar, Fino sherry, Peychaud's Bitters, Grapefruit peel, Salt