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INGREDIENTS
1 ½ oz Mezcal Campante
2 teaspoons dark chocolate, melted.
1 oz agave or honey
½ oz Licor 43
2 drops Bittermens Xocolatl Mole Bitters
1 large marshmallow
Bar tools:
Boston // Shaker boston // Ballerina spoon // Jigger // Strainer
Glassware:
Coupe
Garnish:
Roasted Marshmallow
INSTRUCTIONS
ADD THE CHOCOLATE, AGAVE OR HONEY, LICOR 43, MEZCAL CAMPANTE AND XOCOLATL MOLE BITTERS INTO A SHAKER. SHAKE WELL AND SERVE IN COUPE GLASS WITH A IGHTLY ROASTED MARSHMALLOW ON THE SIDE.
