Aged tequila shines in this sultry sipper from Phoenix bartender Blaise Faber.
1½ oz. añejo tequila (Faber uses Azuñia)
½ oz. aged rum (Faber uses Cana Brava 7 year)
¾ oz. sweet vermouth (Faber uses Carpano Antica)
¼ oz. apricot liqueur (Faber uses Giffard)
2 dash Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: rocks
Combine all the ingredients in a mixing glass with ice. Stir until chilled, then strain into a rocks glass over a large ice cube.
Blaise Faber, Tratto, Phoenix, Arizona
