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Ingredients
- 1 1/2 oz. Vago Elote Mezcal
- 1 oz. White Pineau des Charentes
- 1/2 oz. Ancho Reyes liqueur
- 2 dashes of orange bitters
- Zest of a lemon.
Method
- Stir the liquid ingredients together, pour over a chilled cocktail coupe and add lemon zest.