Aged rum bolsters this daring mezcal cocktail from Houston. For best results, use Mezcal Vago Elote, a style of mezcal made with an infusion of corn.
1 oz. Mezcal Vago Elote
1 oz. aged rum
¾ oz. PX sherry
¼ oz. velvet falernum
3 dashes Angostura bitters
Tools: barspoon, strainer
Garnish: flamed orange swatch.
Stir ingredients together in a mixing tin with ice. Srain into a chilled cocktail glass and garnish.
Francisco Terrazas, Pastry War, Houston
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