venial sin

1 1/2 oz Blanco Tequila (Espolon)
1/2 oz Mezcal (Sombra)
1/2 oz Yellow Chartreuse
1/4 oz Elderflower Liqueur (St. Edler)
1/4 oz Maraschino (Maraska)
3 drop Thai Chili Tincture (1 dash Bittermens Burlesque Bitters) (*)

Stir with ice and strain into a cocktail glass.
(*) Left out of the book version; found on web.

After the Juschu Cocktail, I wanted to keep in the tequila theme and turned to the 75th anniversary edition of the Mr. Boston Official Bartender's Guide. There, I spotted an interesting straight spirits agave number called the Venial Sin. The book did not attribute the recipe to anyone so I searched the web and found a PDX Eater article that listed Sean Hoard and Daniel Shoemaker of Portland's Teardrop as the creators. It also included an ingredient left out of the book of "3 drop Thai Chili Tincture"; in its place, I added a dash of Bittermens Burlesque Bitters which have a spicy long pepper note to them.
The Venial Sin began with a floral aroma with Maraschino and agave undertones. The sip had a bit of body from the liqueurs with light fruity and honey notes. The swallow then offered smoky, nutty cherry, and herbal flavors and finished with a growing note of pepper heat.