Bitter liqueurs and a touch of sweet vermouth bring balance to grassy, briny tequila in this riff on the classic bourbon drink, adapted from a recipe by bartender Mark Drew.
- 1 oz. aged tequila, like Herradura Añejo
- 1 oz. sweet vermouth, like Carpano Antica
- 1⁄2 oz. Aperol
- 1⁄2 oz. Campari
- 2 dashes spiced chocolate bitters, like Bittermens Xocacatl Mole Bitters
- Pour all ingredients into a stirring glass filled with ice, stir with a bar spoon for 30 seconds. Strain into a chilled cocktail glass, snap a twist of lime over the drink to release the oils, twist, and use to garnish the cocktail.