Twilight in Oaxaca

This modern cocktail brings a slightly sweet, complex, and intriguing profile to the forefront, combining the smoky depth of espadin-cuishe mezcal with the unique citrus and vanilla notes of Licor 43, rounded out by the subtle sweetness and richness of maple bitters. **Ingredients:** - 2 oz Espadin-Cuishe Mezcal - 1/2 oz Licor 43 - 2 dashes Maple Bitters - 1/4 oz Chambord Raspberry Liqueur - 2 dashes Chocolate Bitters - 1 dash Mole Bitters - Orange peel for garnish - Brandied cherry for garnish **Glass:** Old Fashioned glass **Instructions:** 1. In a mixing glass filled with ice, add the espadin-cuishe mezcal, Licor 43, Chambord raspberry liqueur, maple bitters, chocolate bitters, and mole bitters. 2. Stir well until the mixture is well-chilled, about 30 seconds. 3. Strain the mixture into an Old Fashioned glass filled with a large ice cube. 4. Express the oils of an orange peel over the glass, then run the peel around the rim to garnish. 5. Add a brandied cherry for an additional layer of depth and sweetness. 6. Serve immediately, allowing the smoky, sweet, and complex flavors to mingle and evolve with each sip. This cocktail, "Twilight in Oaxaca," is perfect for those evenings when you crave something unique and sophisticated, offering a balance between the earthy tones of mezcal and the sweet, aromatic allure of the accompanying ingredients, all without the need for simple syrup or lemon juice.