Alex Bachman's Round Two

A spirit-forward and highly botanical sipper. This recipe highlights the complexity of mezcal by layering it with an Italian amaro, a touch of maraschino liqueur, and a dash of mole bitters for an earthy, chocolatey spice.

Ingredients:

• 1 1/2 oz. mezcal (Bachman uses Siete Misterios Dobaiy)

• 1/4 oz. reposado sotol

• 1/2 oz. sweet vermouth

• 1/2 oz. Gran Classico

• 1 dash black walnut bitters

Instructions:

• Stir all the ingredients together with ice in a mixing glass. Strain into a chilled glass.

Attribution:
Recipe: Alex Bachman for Gideon Sweet, Chicago
(Note: This bar has permanently closed.)
Photo: Emma Janzen | February 07, 2018
Origin: Imbibe