renegade

1 oz Del Maguey Mezcal (Peloton de la Muerte)
1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)
3/4 oz Yellow Chartreuse
1 dash Fee's Orange Bitters (Angostura Orange)
1 dash Angostura Bitters

Stir with ice, strain into a coupe glass, and garnish with an orange twist.Two Mondays ago, I began perusing the KindredCocktails database when I spotted a mezcal-Bourbon split-based Alaska riff of sorts called the Renegade that was akin to the tequila-Batavia Arrack Juno that I found in Drink's recipe collection. The Renegade was crafted by Sara Rosales, a Seattle bartender and co-owner of Lady Jaye who entered it into the database in 2013. In the glass, the Renegade surged forward with orange, vegetal, and smoke aromas. Next, a honey-tinged sip was toppled over by whiskey, vegetal, pine, orange, herbal, and smoke flavors on the swallow.