INGREDIENTS
- 1oz cocoa nib-infused blanco tequila*
- 0.75oz red amaro
- 0.5oz sweet vermouth
- 0.25oz ancho reyes
- 1 tsp Fernet branca
MAKE IT
Stir, strain over large block of ice. Express and discard orange peel. Garnish with dehydrated orange peel and mint. Serve with bittersweet chocolate. Cheers!!
