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Cocktail
modern
Rumor has it this started out as a Negroni riff, but the Pantomimist goes far afield of that classic sipper. And we're here for it.
The chocolate notes from creme de cacao interplay with bourbon's spiced maltiness, and pick up the orange found in Campari. Mezcal's smokiness runs through as a delightful undercurrent.
The original specs come from Boston cocktail great, Sahil Mehta, of the beloved tapas restaurant Estragon.
1 oz Four Roses Bourbon
0.5 oz Mal Bien Mezcal
0.5 oz Giffard Crème de Cacao
Stir all ingredients with ice until very cold.
Strain into a cocktail glass.
Garnish with an orange wedge or twist.
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