Ingredients:
1.5 oz Mezcal Vago Elote
3/4 oz Ancho Reyes
3/4 oz Fernet-Vallet
Directions:
Stir well with ice in a mixing glass, strain over a large piece of ice in a rocks glass. Express oil from a wide grapefruit swath, and garnish with a grapefruit twist. Enjoy!
Recipe courtesy of Downstairs at the Esquire Tavern
Photo: Kody Melton
