Before working at Harvard & Stone, François Vera mixed craft cocktails at Cole’s, the oldest bar in L.A. This cocktail made with añejo (“aged”) tequila, mezcal and sweet vermouth is an ode to Jimmy Barela, who worked as a bartender at Cole’s for 65 years.
1/4 ounce mezcal
1 long orange peel, for garnish
2 ounces añejo tequila, preferably Chinaco
1 ounce Carpano Antica Formula
3 dashes of orange bitters
How to Make It
Rinse a chilled rocks glass with the mezcal; pour out the excess. Wrap the orange peel around the inside of the glass. In a mixing glass, combine the tequila, Carpano Antica Formula and bitters; fill with ice and stir well. Strain into the prepared rocks glass.
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