A feisty mix from the notebook of Toronto bartender Dave Mitton.
1 oz. blanco tequila
1 oz. Cynar
1 oz. Yellow Chartreuse
Tools: mixing glass, barspoon, strainer
Garnish: lemon peel
Stir all ingredients with ice to chill and strain into a chilled coupe. Squeeze a piece of lemon peel over the drink, lightly rub over the rim of the glass and drop it in.
Dave Mitton, The Harbord Room, Toronto