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“I wanted to craft a cocktail that was approachable for all types of mezcal drinkers,” says bartender Eric Johnson, “and the combo of crème de cacao and Barolo chinato tones down the smoke and brings in more desert and wine-like characteristics.”

2 oz. blanco mezcal
1/2 oz. white crème de cacao
Barspoon Barolo chinato
2 dashes Bittermens Xocolatl mole bitters
Tools: barspoon, strainer
Glass: double Old Fashioned
Garnish: flamed orange peel

Combine all ingredients in a double Old Fashioned glass, stir with one large ice cube and garnish.

Eric Johnson, Noble Experiment, San Diego



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