Recipe by Warren Bobrow; makes 2 drinks
2 shots of Tuthilltown White Whiskey
2 shots Casa Noble Tequila
1 tablespoon of Royal Rose Three Chile Syrup
1 medicine dropper of Bitter End Mexican Mole Bitters
cava, champagne, or sparkling wine
Add whiskey, tequila, and Royal Rose Three Chiles Syrups to a cocktail shaker half full of ice. Shake. Strain into 2 coupe glasses, then add exactly five drops of the Bitter End Mexican Mole Bitters into each glass. Top with a splash of cava. Garnish with a cherry.