Using an aged mezcal makes all the difference in this sophisticated sipper from Raul Yrastorza of Los Angeles’ Las Perlas.
2 oz. reposado mezcal
1 oz. Averna
Dash of Bitter Truth Chocolate Mole bitters
Tools: mixing tin, barspoon, strainer
Garnish: marasca cherry
Combine all ingredients with ice and stir to chill. Strain into a chilled cocktail glass and garnish.
Raul Yrastorza, Las Perlas, Los Angeles