This drink is a masterpiece. On Punch it is garnished with an orange peel, was that an update or is this recipe incorrect? Regardless, I'll try it with a grapefruit peel next time.

Curated this - added link to the Punch article and changed grapefruit swath to orange swath (cut into a carrot for extra points) - any idea where the very specific instructions come from? Punch is not so picky. And bravo to anyone who has the carrot eau de vie! Thanks,  Zachary

I believe I got the recipe from the licensed_to_distill Instagram account, which posted it before the Punch article.  Not sure which garnish is correct; when I made it I used a grapefruit swath and had the carrot eau-de-vie on hand, and it was quite good.

Since 3 oz into the mixing glass makes a nice sized drink, maybe re-scale to 1oz each? Would make the recipe more beautiful too. This sounds good to me. I'm trying it tonight with Amer Boudreau.

Note: I made this as 1:1:1 oz w/ 2 dashes of Amargo Chuncho for a standard volume drink.

This is an interesting combination with the Mezcal's earthy/smokiness, Amer Picon's orange/coffee ground bitter, and Punt e Mes' amaro bitter all weighted toward a darker bitterness, balanced by some rich flavors. I used Amer Picon black label which has a dark, strong coffee ground bitterness to it and less of the common amaro balance. The Amargo Chuncho bitters work here by lending a slight orange blossom nose on top of the other strong aromas. The drink stands out as a pleasant but dark bitter cocktail balanced by sweet vermouth. As is, I put it as between 3.5 and 4 out of 5 stars.

I will retry this with Bigallet China-China Amer in place of Amer Picon. I most often prefer the broader and less dark/bitter nature of Bigallet orange amaro as a sub for Amer Picon, and I am curious as to how it will work here. I go through Bigallet much more rapidly than Picon.

I re-made this substituting Bigallet China-China Amer for the Amer Picon. For me this dials the drink in perfectly, a solid 4+.