Coyote Recipe

Chill glass and tools

Place the rocks glass in the freezer or fill with ice and cold water while you prepare the cocktail. Chill your mixing glass if possible.

Measure and pour

Using a jigger, pour 3 oz 21 Ilegal Mezcal, 0.5 oz dry vermouth, 0.5 oz crème de cacao, and 0.5 oz Cocchi Americano into the chilled mixing glass.

Add bitters and ice

Add 3 dashes of coffee bitters to the mixing glass. Fill the mixing glass with large ice cubes (enough to come near the top) — roughly 4–6 large cubes.

Stir

Stir the mixture firmly for 20–30 seconds (about 30–40 revolutions) until well chilled, slightly diluted, and satin-smooth. Aim for a cold, slightly viscous texture — this is a stiff, direct cocktail, so avoid over-diluting.

Prepare serving glass

Discard the ice/water from the chilled rocks glass and optionally add one large clear ice cube or leave empty for a neat pour depending on preference.

Strain

Using a julep or hawthorne strainer, strain the stirred cocktail directly into the chilled rocks glass (over the large cube if using).

Garnish and smoke

Express an orange peel over the drink by holding the peel (outer skin down) above the glass and giving it a sharp twist to release oils. Optionally flame the peel briefly with a lighter or torch as you express for a thin smoked citrus note — bring the flame close to the peel and quickly squeeze so a small burst of flame ignites the oils, then rub the peel around the rim and drop in or discard per preference. The mezcal already lends smoke; flaming adds a bright citrus-smoke accent.

Serve immediately. The Coyote is intended to be a stiff, clean take on a Negroni — smoky from the mezcal with chocolate and bitter aromatics. Adjust coffee bitters to taste (2–4 dashes). If you prefer a slightly lighter drink, reduce mezcal to 2.5 oz and increase the combined modifiers proportionally.