La Plaza Vieja (redux)

I've done a version of this drink before, but this is a somewhat more subtle take.

1 oz aged rum (3 years old at least, preferably 5+)

1 oz aged tequila (either a resposado or a young-ish anejo seem to work)

1 oz sweet vermouth (preferably Italian)

2 dashes aromatic bitters (we'll be using a fantastic ras-el-hanout bitters at the restaurant)

2 dashes orange bitters

2 dashes celery bitters

2 drops liquid smoke (yes, drops)

Stir and strain into a cocktail glass.  Garnish with a lime wheel.

The recipe for this version is a little more complex, but if making a bunch of them you can premix the last five ingredients.  Better yet, use a good embittered vermouth like Carpano Antica or Cocchi Torino, adding only celery bitters and liquid smoke.