devil's disciple

1 1/4 oz Rye Whiskey (Rittenhouse)
3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Amaro Zucca or Sfumato (Sfumato)
1/4 oz Ancho Reyes Chile Liqueur
2 dash Mole Bitters (Bittermens)
Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.After thinking about the Sfumato-Ancho Reyes combination in two drinks, the Ashes in Our Mouths and Comanche Club, I decided to tinker. I combined that duo with the 3:1 rye to mezcal combination that I learned from recipes like the Devil's Soul plus a touch of mole bitters. For a name, I dubbed this the Devil's Disciple after a possible reference to Alestair Crowley in Ernest Hemingway's posthumous A Moveable Feast book written about Paris in the 1920s. Once prepared, the Devil's Disciple shot forth a grapefruit, vegetal, and roast aroma. Next, a roasted vegetal-fruity sip waylaid rye, vegetal, smoky, dried fruit, and pepper spice flavors on the swallow.