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El Chapulin

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1 ounce Amaro
1-ounce Tequila Tromba
1/2 ounce crème de cacao
3 drops Critter Bitters
3 dashes Absinthia Absinthe
Garnish: mint sprig

Combine Amaro, Tequila Tromba, creme de cacao, and Critter Bitters in a mixing glass over ice and stir until chilled.
Strain into a rock's glass over a large ice cube.
Float Absinthia Absinthe over the top of the drink.
Garnish with a mint sprig.