El Diablo Refinado

• 1/4 ounce mezcal
• Ice
• 2 ounces blanco tequila
• 1/2 ounce creme de mure (blackberry liqueur)
• 1/2 ounce ginger liqueur
• 2 dashes of lemon bitters
• 1 lemon twist, for garnish

1. Rinse a chilled coupe with the mezcal and pour out the excess.
2. Fill a pint glass with ice.
3. Add all of the remaining ingredients except the garnish and stir well.
4. Strain into the prepared coupe and garnish with the lemon twist.

mezcal, blanco tequila, ginger liqueur, lemon bitters, lemon

Taken from www.foodandwine.com/recipes/el-diablo-refinado-cocktails-2012 (may not work)