1½ ounces Mezcal
1 ounce Pineapple-Infused Campari (this page)
1 ounce sweet vermouth
Dark chocolate for garnish
Combine the ingredients, except the garnish, in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a rocks glass over one large ice cube. Using a Microplane, garnish with three or four shavings of chocolate.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
