By Jose Cardenas
- 1.5 oz. Mijenta Tequila Reposado
- 0.75 oz. Ramazotti Amaro
- 0.75 oz. sweet vermouth
- 3 dashes aztec chocolate bitters
HOW TO PREPARE
- Stir all ingredients in ice glass, and strain into a chilled coupe.
- Garnish with orange peel.
THE PERFECT FOOD PAIRING
Ladrón and Gordita de Chile Colorado (by Chef Alan Delgado) are made for each other.