ancho noir

1 1/2 oz Mezcal (Peloton de la Muerte)
1 oz Amaro Montenegro
1/2 oz Ancho Reyes Chile Liqueur
1/2 oz Sweet Vermouth (Giacomo Speroni)
2 dash Angostura Bitters
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass or an old fashioned glass with a big cube (the latter), and garnish with an orange twist. Two Sundays ago, I decided to make a recipe that one of my Instagram friends remixed called the Ancho Noir. The original was created by Chris who goes by the handle thesilverfoxcocktails, and the M&M base intrigued me. In the glass, the Ancho Noir gave forth an orange, grape, vegetal, and smoke bouquet to the nose. Next, grape and caramel notes on the sip opened up into mezcal, tangerine, pepper spice, cinnamon, and clove flavors on the swallow.