monkey margarita

2 oz Fidencio Mezcal
1 oz Orange Juice
1/4 oz Vieux Pontarlier Absinthe (Kübler)
1/4 oz Grenadine
1/4 oz Cointreau
1/4 on Lime Juice

Shake with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Sundays ago, I reached for Frank Caiafa's 2016 The Waldorf Astoria Bar Book. There, I paused on the Money Margarita that was a mashup of a Mezcal Margarita and a Monkey Gland which they crafted at the Waldorf Astoria's Peacock Alley bar. The idea reminded me somewhat of Phil Ward's tequila Monkey Gland that he dubbed the Glandula del Mono. Once in the glass, the Monkey Margartia proffered an orange, smoke, and anise aroma. Next, orange with a hint of lime and berry notes filled the sip, and the swallow gave forth smoky agave and orange flavors with an absinthe and lingering smoke finish.