Desert Bloom
Ingredients
- ¾ oz. Rey Campero Espadin mezcal
- ½ oz. La Venenosa Sur racilla
- ¼ oz. Clear Creek pear eau de vie
- ¾ oz. Dolin blanc vermouth
- ¾ oz. Niepoort white port
- 1 dash Orange bitters
Instructions
- Combine ingredients in mixing glass and stir.
- Strain into Nick & Nora glass.
- Express a grapefruit peel over the top; discard peel.
Notes
The mixologists at Death & Co. Denver created this recipe.