A Martini variation with Mexican spirits forming its backbone named after the great geological feature in Chihuahua, the state where Sotol hails The earthiness of the Sotol and the smoke from the mezcal pair really well with the grapefruit notes and the peppery, spicy Moroccan bitters tie everything together 1.5 oz Sotol (spirit distilled from the spoonbill plant in Northwestern Mexico) .5 oz Mezcal .5 oz Blanc or Bianco Vermouth .25 oz Grapefruit Liqueur (Giffard makes my favorite) 2 dashes Bitter End Moroccan Bitters Stir with ice and strain into a chilled coupe. Garnish with a grapefruit twist