A feisty mix from the notebook of Toronto bartender Dave Mitton.

1 oz. blanco tequila

1 oz. Cynar

1 oz. Yellow Chartreuse

Tools: mixing glass, barspoon, strainer

Glass: coupe

Garnish: lemon peel

Stir all the ingredients with ice cubes and strain into a chilled coupe. Squeeze a piece of lemon peel over the drink, lightly rub over the rim of the glass and drop it in.

Dave Mitton, The Harbord Room, Toronto

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