A small measure of sotol adds an extra layer of complexity to this mezcal cocktail from Imbibe 75 person to watch Alex Bachman. At the bar they use a housemade barley bitters, but Bachman says black walnut bitters from Fee Bros. will lend the same complexity.
1½ oz. mezcal (Bachman uses Siete Misterios DobaYej)
¼ oz. reposado sotol
½ oz. sweet vermouth
½ oz. Gran Classico
1 dash black walnut bitters
Tools: barspoon, strainer
Glass: Nick & Nora or coupe
Stir all the ingredients together with ice in a mixing glass. Strain into a chilled glass.
Alex Bachman, Gideon Sweet, Chicago
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