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Photo by Kate N. G. Sommers


This Ennio Morricone-inspired drink makes music all its own with a mix of tequila, Campari and infused mezcal.

1 1/2 oz. añejo tequila
1 1/2 oz. Campari
1 dash orange bitters
1 tsp. cacao nib mezcal (see below)
Large pieces of ice
Tools: barspoon
Glass: rocks

Place a large piece of ice in a rocks glass, add ingredients one by one, stir and serve.

Cacao Nib Mezcal
Combine 1 liter of smoky mezcal with 8 ounces of ground cacao nibs in a large Mason jar. Let rest for 24 hours, then strain through a coffee filter and funnel into a clean glass bottle.

Pip Hanson, Marvel Bar, Minneapolis
Reprinted with permission from Northstar Cocktails. Published by Borealis Books.






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