bonfire of the vanities

1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
3/4 oz Lustau Amontillado Sherry
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Caffé Lolita Coffee Liqueur (Mr. Black)
1/2 oz Ancho Reyes Chile Liqueur
1 dash Bittermens Mole Bitters

Stir with ice and strain into a Nick & Nora glass (coupe).Two Sundays ago, I returned to the Finding Mezcal book by Ron Cooper and Chantal Martineau to see if there were any glossed over recipes to use my recent purchase of Ancho Reyes liqueur. There, I was lured in by the Bonfire of the Vanities by Eryn Reece at the Wooly Public in Manhattan sometime between the bar opening in February 2017 and the book being published in June 2018. Once prepared, the drink showcased a smoke, coffee, chili pepper, and dried fruit bouquet. Next, grape and roast notes on the sip stepped aside for smoky, vegetal, roasted coffee, bitter, nutty, and chili pepper flavors on the swallow.