from Mixologist Bobby Heugel of Anvil Bar & Refuge – Houston, TX
Yield: 1 Cocktail
1 ounce Del Maguey chichicapa mezcal
1 ounce Hacienda del Sotol Plata tequila
0.5 ounces Averna amaro
1 barspoon Grand Marnier
3 mists Angostura bitters
1 flamed orange zest
Combine the mezcal, tequila, Averna, and Grand Marnier in a wine glass without ice and swirl together. Mist three small amounts of Angostura Bitters on top. Garnish with the flamed orange zest.