2 ounces Dolin blanc vermouth
1 ounce Mezcal
2 dashes orange bitters
Cherry for garnish
Combine the ingredients, except the garnish, in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe. Garnish with the cherry.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
