Mezcalloween

El Fantasma By Jacob Leyba, IL/WI

Ingredients: • ¾ oz Palomo Te Conquista Mole • ¾ oz Mugi Hokka Barley Shochu • ¾ oz Nardini Bitter Chinato • ¾ oz Chazalettes Vermouth di Torino Rosso Directions: 1. Measure ingredients into a mixing glass and stir with ice until chilled and diluted. 2. Strain into a rocks glass over a large ice cube. 3. Garnish with an orange peel.