Fun With Mezcal

Found this “Mezcal Martinez” in Serious Eats which takes advantage of our late interest in creme de cacao: four parts mezcal, three parts white vermouth, three parts Combier (we used cheap triple sec), two parts creme de cacao, a dash of bitters (I think I used Angostura instead of what they had) and a dash of chocolate bitters (Xocolatl Mole there). Another version with the same name sounds good: eight parts mezcal, two parts sweet vermouth, two parts Cynar and one part Maraschino.

Elsewhere, while trying to figure out what to do with lychee liqueur, I found this Dusky Hummingbird cocktail that someone created: three parts mezcal, one part agave syrup, one part lime juice, one part lychee liqueur and three dashes of absinthe. This was good, though it will still take for-fucking-ever to get through this bottle of lychee liqueur.