cantinflas

3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Reposado Tequila (Cimarron)
1/2 oz Oloroso Sherry (Lustau)
1/2 oz Amaro Meletti (*)
1/2 oz Grand Marnier (Bauchant) (*)
2 dash Bittermens Mole Bitters

Stir with ice, strain into an old fashioned glsas with a large ice cube, and garnish with an orange twist.
(*) Perhaps a 3/4 oz Meletti to 1/4 oz orange liqueur which Cure used in their Black & Bluegrass and I used in my Devil's Staircase with Averna instead of an equal split. In a circa 2011 interview that Difford's Guide did with Phil Ward at Mayahuel, a 2009 era drink called the Cantinflas was mentioned. Recently, the ingredients list from a menu were interpreted by Simon Difford into this recipe, and the result was entered on his site. In the process of searching for that recipe, he found my Cantinflas Mustache, enjoyed it, and posted it on Difford's Guide alongside Phil's drink. Simon's interpretation of Phil's Cantinflas began with orange, smoke, and herbal aromas. Next, caramel, grape, and orange notes on the sip slid into smoky agave, orange, nutty, and herbal flavors on the swallow.