A tasty Manhattan variation with hints of smoke from Chicago’s Alex Bachman (of Billy Sunday and Gideon Sweet fame) The Mezcal and Sotol give the drink hints of smoke and aromas of tropical fruit that are complemented by notes of orange and orange peel in the Gran Classico, cocoa and vanilla in the vermouth, and nuttiness from the bitters 1.5 oz Mezcal .5 oz Sweet Vermouth (Cocchi Vermouth di Turino or LoFi are recommended for their lighter flavor) .5 oz Gran Classico (Swiss Amaro with notes of orange peel and zest, dried fruit) .25 oz Sotol (Northern Mexican distilled spirit from the Desert Spoon plant with earthy notes) 1 dash Black Walnut, Toasted Pecan (Miracle Mile) or Chicory-Pecan (El Guapo) Bitters Stir with ice and strain into chilled coupe. No garnish