3. May 2015 by swizzzlestick
“Created by Marcis Dzelzainis from London´s 69 Colebrook Row, who takes the bold step of using a mezcal with the rum. A stiff drink, no doubt.“, Tom Sandham writes about the Smokey Bear in his book World´s Best Cocktails.
50ml Havana Club 7 Year Old Rum, 2 tsp Mezcal, 2 dashes Absinthe, 2 dashes Aromatic Bitters, 2 tsp Maple Syrup, garnish: Lemon Zest
Stir ingredients with ice and strain into a rocks glass over ice. Garnish with the lemon zest.