Un Caballero

  • 2oz Brandy – 15-year-old
  • .5oz Pedro Jimenez
  • .25oz Branca menta
  • 1 dash chocolate mole bitters
  • Absinth rinse

Stir in a mixing glass, strain into a rocks glass with fresh ice and add a lemon twist discard.

Recipe by Brian Grummert

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