Persimmon-infused mezcal meets chocolate bitters in this fall cocktail – smoky, smooth, and a little bit decadent. 🍂✨ Sip into the season with a drink that’s as bold as it is unique!

Ingredients:

• 2 oz Persimmon-infused mezcal (I used Yuu Baal Mezcal)

• 2-3 drops chocolate bitters

• Ice cube

• Orange peel (optional) for zest and garnish

Instructions:

1. Put a big ice cube into the glass.

2. Pour in the Persimmon-infused mezcal.

3. Drop 2-3 drops of chocolate bitters.

4. Stir.

5. Zest with an orange peel and use it as a garnish.

Enjoy!