man with no name

2 oz Zapopan Blanco Tequila
1/2 oz Agave Syrup (1:1 with water)
5 dash Peychaud's Bitters
2 dash Housemade Mole Bitters

Stir with ice and strain into a rocks glass misted (rinsed) with Green Chartreuse. Twist a lime peel over the top and discard.

After dinner on Monday at Grasshopper in Allston, we headed around the corner for a nightcap at Deep Ellum. The drink that caught my eye was the Man with No Name and I asked bartender Jennifer Salucci to make me one. Owner Max Toste later described it as their tequila Sazerac, but I neglected to ask if it was a tribute to Clint Eastwood's character in Sergio Leone's movie trilogy.
In the aroma, the lime oils and the hint of chocolate from the bitters complemented the tequila. The chocolate continued on and filled the sip; next, the tequila, Peychaud's anise, mole bitter's cinnamon, and the Chartreuse's herbal notes on the swallow rounded out the drink. I think it was the heavy handedness in the Peychaud's and chocolate bitters that made the Man with No Name a rather tasty drink.