2 oz Añejo Tequila
¾ oz Earl Grey Infused Vermouth
¼ oz Amaro liqueur
1 Bar Spoon Creme De Cacao
1 Dash Xocolatl Mole Bitters
(Earl Grey Vermouth: Steep Vermouth with a bag of earl grey at room temperature for 45 minutes. Keep refrigerated.)
Add all ingredients to a mixing glass and then add ice, stir well and strain into a chilled coupe. Garnish with a twist of grapefruit.