The Brave

BY BOBBY HEUGEL — HOUSTON, TEXAS

• 1-1⁄4 ounces Del Maguey Chichicapa Single Village Mezcal
• 3⁄4 ounce blanco tequila (preferably from the Highlands)
• 1⁄2 ounce Averna Amaro
• 1⁄4 ounce Grand Marnier
• 3 mists Angostura bitters
• 1 wide swath of orange peel, for garnish 

In a wineglass, combine all the ingredients, except the bitters and orange peel, without ice and swirl gently. Mist three small bursts of bitters onto the surface of the cocktail and along the inner sides of the glass. In one hand, hold a lighted match over the drink and, in the other hand, the orange peel, with the orange side facing the flame about an inch away. Carefully and quickly squeeze the orange peel until its oils spark, then drop the peel into the cocktail.