- 1 1/2 ounces reposado tequila
- 1 ounce white crème de cacao
- 3/4 ounce Cynar
- 2 dashes of Bittermens Xocolatl Mole Bitters or Angostura bitters
How to make this recipe
- Fill a pint glass with ice. Add all of the remaining ingredients and stir well. Strain the drink into a chilled coupe.
Contributed By Jeff Grdinich