1.5oz. Reposado Mezcal (Mina Real)
.75 Dry Oloroso Sherry (Lustau)
.5 Lemon Juice
.5 Yellow Chartreuse
.25 Agave Syrup (2:1)
Shaken, double strained, over large rock, in a double old fashioned glass. Flamed orange peel garnish.
Or serve it up in a chilled coupe to get more of the sherry notes as the drink becomes less chilled.
If using Pedro Ximenez sherry, omit agave syrup.
Mole bitters? you may ask yourself--y'know gettin all Oaxacan and whatnot- I thought it sounded like a fine idea. So tried it (12 drops) and the drink kinda turned into BBQ sauce. So, maybe try it with ribs over the 4th, or some chicken mole next 5th of May.