Since Brooklyn's Bar Camillo features a range of bitter-forward cocktails, head bartender Anna Wang sought to create a lighter and refreshing alternative at Suono, the hi-fi bar below the restaurant. "I wanted to make a cocktail that would introduce to our customers the more delicate floral notes often found in some of the lighter Italian amari and digestivi, like Montenegro and Strega," she says. And determined to keep the recipe simple, there's no fussy bar prep or homemade ingredients involved. But to keep the flavors balanced, Wang insists on using an agave-forward mezcal versus an "overly smokey one" so as not to overpower the amari's herbaceousness.