Smoke and Bitters

SMOKE AND BITTERS

• 1 oz. / 30 ml. tequila

• 1 oz. / 30 ml. Cynar

• ½ oz. / 15 ml. fernet branca

• ½ oz. / 15 ml. mezcal

• grapefruit peel to garnish

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a coupe or Nick and Nora / express grapefruit peel oil over the surface / garnish with grapefruit twist

ABOUT
This herbal sipper comes from Trey Hughes who made it at Hunt & Alpine Club (Portland, ME). I stumbled across it on the book, “Raising the Bar,” by Jacob Grier and Brett Adams. This one very much lives up to the name. You get lots of mint and artichoke from the amari, that is complemented by the agave spirits. Cheers y’all!