Seattle bartender Casey Robison matches the earthy richness of mezcal with the flavors of bitter orange and chocolate, then boosts this cocktail’s aromatics with a few drops of Scotch.
1 oz. mezcal
1 oz. Campari
1/2 oz. Ramazzotti Amaro
1/2 oz. dry vermouth
3 dashes chocolate bitters
Tools: mixing glass, barspoon, strainer
Garnish: 2-3 drops Scotch, such as Laphroaig; lemon twist
Combine ingredients in a mixing glass with ice. Stir well. Strain into a chilled glass. Drip 2-3 drops of Scotch on the drink’s surface; twist a lemon peel over the drink and use as a garnish.
Casey Robison, Barrio, Seattle