A richer, spirit-forward option with caramel sweetness and a pinch of salt to enhance mezcal’s smoky complexity without much fuss.
ABy Annebala
Servings
1
2 oz Mezcal (reposado or joven)
0.5 oz Caramel liqueur (e.g. Baileys Caramel or Caramel Vodka)
0.25 oz Agave syrup
2 dash Angostura bitters
1 dash Mole bitters (or chocolate bitters)
1 pinch Flaky sea salt
1 piece Large ice cube
1 piece Orange peel (for garnish)
Calories
277 kcal
Protein
1g
Carbs
35g
Fiber
1g
Sugar
33g
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Mix & Stir
1. Add the mezcal, caramel liqueur, agave syrup, Angostura bitters, and mole bitters to a mixing glass. Fill the mixing glass with ice and stir steadily for 30–40 seconds until well-chilled and slightly diluted.
2 oz Mezcal (reposado or joven),
0.5 oz Caramel liqueur (e.g. Baileys Caramel or Caramel Vodka),
0.2 oz Agave syrup,
2 dash Angostura bitters,
1 dash Mole bitters (or chocolate bitters)
2. Place the large ice cube into a rocks glass. Strain the cocktail over the ice cube.
1 piece Large ice cube
Garnish & Serve
3. Express the orange peel over the glass by holding it skin-side down and giving it a firm twist over the drink to release its oils, then run it around the rim and drop it in or rest it on the edge of the glass.
1 piece Orange peel (for garnish)
4. Finish with a pinch of flaky sea salt directly over the top of the cocktail. Serve immediately.
1 pinch Flaky sea salt
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