mayan mountain mystic

1 oz Mezcal (Fidencio)
1 oz Fino Sherry (Lustau)
3/4 oz Byrrh Quinquina
1/4 oz Benedictine
2 dash Angostura Bitters

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.
Two Fridays ago, I had been thinking about Paul McGee's Rum River Mystic, and I decided to riff on that for the evening's libation. Instead of rum and rye, I utilized the mezcal and Fino sherry pairing that worked well in the Smoke in Mirrors and Texas Cakewalk. Trying to keep the alliteration and location themes going, I dubbed this one the Mayan Mountain Mystic. Once prepared, it conjured up an orange oil, smoke, and red fruit aroma. Next, white grape and cherry notes on the sip led into smoky, vegetal, cherry, chocolate, clove, and allspice flavors on the swallow.