A bold, rich Old Fashioned riff that pairs a flavorful stout reduction with cinnamon and other baking spices, dark chocolate, and Ancho chile 🥃🌶🍫 The blend of lightly aged (Reposado) tequila, mezcal, and blended whiskey (with rye, bourbon, scotch) results in a flavorful base with notes of baking spice and earthy smoke that pairs beautifully with the coffee and dark chocolate notes in the stout reduction, the baking spice notes in the cinnamon bark syrup and the roasted chile notes from the Ancho Reyes. A few dashes of chile chocolate bitters helps accentuate the mole notes in the drink 1 oz Reposado Tequila (Arette, Cimarron, El Tesoro, etc) .5 oz Mezcal (Espadin variety with some smoke notes like Del Maguey San Luis Del Rio or Chichicapa is really nice here) .5 oz Highwest Campfire Whiskey (Blend of bourbon, rye, Islay scotch with great baking spice and smoke notes) .25 oz Stout Reduction (add 1/4 C of a nice Imperial Stout (North Coast Old Rasputin, for example) and add 1/4 C unrefined sugar; heat on medium-low and stir until sugar dissolves; making sure to avoid bringing mix to boil or simmer) 1/2 Tsp Ancho Reyes Ancho Chile Liqueur 1/2 Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water; stir on medium-low heat until sugar has dissolved and simmer 5 minutes before straining) 2 dashes Miracle Mile Chile Chocolate or Bittermens Xocolatl Mole Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange twist (express essential oils from the twist over the surface of the drink before adding #soprayfortheplayas #listentonewkingpushalbum