1 oz. Altos Reposado tequila
½ oz. Banhez mezcal
1 oz Fresh carrot juice
½ oz. Cocchi Americano
¼ oz. Honey syrup
Scant bar spoon Fernet Vallet
0.5 g Citric acid
2 Drops 20% saline solution
3 Sprigs cilantro
Orange peel
Add all in the ingredients to a mixing glass. Place the cilantro in your palm and clap to release its aromas, then add it to the glass. Stir with ice for 20 seconds then strain into a chilled coupe. Express the orange peel over the drink.
The mixologists at Chalino in Portland, OR, created this recipe.
