1 oz. Lustau Amontillado “Los Arcos” sherry
1 oz. Carrot juice
½ oz. Tromba Tequila Blanco
½ oz. Del Maguey Vida mezcal
½ oz. Ancho Reyes chile liqueur
½ oz. Simple syrup
½ oz. Lemon juice
1 dash Fee Bros. Old Fashioned Aromatic Bitters
Parsley sprig, to garnish
Shake all ingredients except parsley briefly with ice. Add to your favorite highball glass and fill with crushed ice. Garnish with the parsley tucked inside the rim of the glass, and serve with a straw.
Alex Schmaling, head bartender at Beacon Tavern in Chicago, created this recipe.