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Quicksand

BY RYAN FITZGERALD — SAN FRANCISCO, CALIFORNIA

  • 1-1⁄2 ounces Del Maguey Vida Single Village Mezcal
  • 3⁄4 ounce Pierre Ferrand Dry Curaçao
  • 3⁄4 ounce Maurin Quina
  • 4 dashes orange bitters
  • 1 wide swath of orange peel, for garnish 

Combine all the ingredients, except the garnish, in a mixing glass filled with ice and stir. Strain into a chilled cocktail glass. Garnish with the orange peel.

 

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