bienvenidos

2 oz Tequila Ocho Reposado (Espolon)
1/2 oz Giffard Banane du Bresil (Tempus Fugit)
1/2 oz Punt e Mes
1/2 oz Campari
1/4 oz Vago Elote Mezcal (Peloton de la Muerte)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.Two Tuesdays ago, I opened up my new copy of Tomas Estes' The Tequila Ambassador published by Wonk Press and turned to the recipe section. There, I spotted the Bienvenidos by Elayne Duff, and the idea reminded me of a Rosita combined with elements of the Banana Boulevardier, so I was intrigued. The Bienvenidos greeted the senses with a grapefruit, tequila, and orange aroma. Next, caramel and grape notes on the sip transversed into tequila, bitter herbal, and banana flavors on the swallow with smoke on the finish.