Name: Down in Flames
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 1 ounce mezcal; ¾ ounce 100-proof rye whiskey; 1/2 ounce Punt e Mes; 1/4 ounce triple sec, such as Combier; 1/4 ounce crème de cacao; 2 dashes mole bitters; Orange peel, for garnish

The Story Behind The Down in Flames

From Normandie, a new restaurant in Portland, Ore., comes this boozy, moody cocktail. Developed by Judson Winquist, Normandie’s co-owner and an industry veteran, it drinks like a smoky Old Fashioned, with a split base of high-proof rye and mezcal.

It’s one of the most popular cocktails at Normandie, Winquist says. It's easy to see why.

Ingredients

1 ounce mezcal
¾ ounce 100-proof rye whiskey
1/2 ounce Punt e Mes
1/4 ounce triple sec, such as Combier
1/4 ounce crème de cacao
2 dashes mole bitters
Orange peel, for garnish

Directions

Combine all ingredients in a mixing glass with ice, and stir until chilled.
Strain into rocks glass over a large ice cube.
Gently express an orange peel over the top of the drink, and use peel as a garnish.