A bittersweet Old Fashioned riff from Orestes Cruz of Atlanta’s Empire State South with flavors reminiscent of a Mexican hot chocolate 🍫 🥃 The baking spice and butterscotch notes of the Reposado tequila works really well with the tannic notes of the Ceylon black tea used for the infusion. The dry, yet nutty Amontillado sherry, chocolate mole bitters along with the notes of bittersweet orange peel from the Gran Classico and the bright citrus aroma from the expressed orange twist all add complementary flavors that result in a very tasty after dinner sipper 1.25 oz Ceylon Black Tea (Earl Grey can sub)-Infused Reposado Tequila (El Tesoro, Siembre Valles, etc are best for tequila; add about 1/4 tsp loose tea for 2 oz tequila and steep at RT for 45 minutes before straining) 1.25 oz Amontillado Sherry (Lustau, Hidalgo, Bodegas Yuste, etc) .5 oz Gran Classico (Italian bitter with notes of spice and orange peel along with the bittersweet notes) 1 dash Chocolate/Chocolate Mole Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish by expressing the essential oils from an orange twist over the drink (discard the twist)