La Moreneta

COCKTAIL
Written By Team StarChefs

Mezcal Alipus, Vermouth, Campari, Aveze, Orange Bitters

Bartender Angel Teta of Ataula | Portland, OR
Yield: 1 cocktail

Adapted by StarChefs | APril 2018

INGREDIENTS

1¾ ounces Mezcal Alipus
¾ ounce Yzaguirre Rojo reserva vermouth
½ ounce Campari
½ ounce Aveze
½ teaspoon Zucca Rabarbaro
4 dashes Regan's orange bitters
4 drops saline solution
Orange peel

METHOD

To a mixing glass filled with ice, add mezcal, vermouth, Campari, Aveze, Zucca, bitters, and saline; stir to chill. Strain over a large ice cube into a double Old Fashioned glass. Flame orange peel over cocktail; discard peel.

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