Barrio Viejo

• 1/2 teaspoon absinthe
• 1/2 teaspoon mezcal
• Ice
• 2 ounces anejo tequila
• 1 teaspoon cane syrup or Rich Simple Syrup
• 2 dashes of Angostura bitters
• 2 dashes of Peychaud's bitters
• 1 orange twist, for garnish

1. Rinse a chilled double rocks glass with the absinthe and mezcal; discard the excess.
2. Fill a pint glass with ice.
3. Add the tequila, cane Syrup and both bitters and stir well.
4. Strain into the prepared double rocks glass.
5. Pinch the orange twist over the drink and discard the twist.

absinthe, mezcal, tequila, cane syrup, bitters, bitters, orange

Taken from www.foodandwine.com/recipes/barrio-viejo-cocktails-2011 (may not work)