souls of the mountain

1 oz Cognac (Courvoisier VS)
1 oz Mezcal (Peloton de la Muerte)
1/2 oz Amaro Meletti
1/2 oz Benedictine
2 dash Mole Bitters (Bittermens)
2 dash Absinthe (12 drop St. George)

Stir with ice and strain into an old fashioned glass with ice.After writing up the Anyone's Shadow for the blog, I decided to riff on the recipe by extracting the Meletti-Benedictine element and replacing the rye-Jamaican rum for the Cognac-mezcal duo from the 1910 Cocktail. I dubbed this one the Souls of the Mountain after a 1938 painting by surrealist Remedios Varo to keep with the 1910's Mexican theme. Once prepared, the Souls of the Mountain called out to the nose with a caramel, vegetal, and smoke bouquet. Next, a caramel-driven sip released into rich, vegetal, herbal, and chocolate flavors on the swallow.