Rosa Amargo

To give mezcal a pleasant bitterness, bartender Jeremy Oertel stirs in grapefruit liqueur. The bracing bitterness of Campari emphasizes the grapefruit flavor.

Ingredients:

• 1 1/2 ounces mezcal

• 1/2 ounce Combier Pamplemousse Rose grapefruit liqueur

• 1/2 ounce French blanc vermouth, preferably Dolin

• 1/2 ounce Campari

• Ice

• 1 grapefruit twist

Instructions:

In a mixing glass, combine the mezcal, grapefruit liqueur, vermouth and Campari. Fill the glass with ice, stir well and strain into a chilled martini glass or coupe. Pinch the grapefruit twist over the drink and discard.

Attribution:

Recipe: Jeremy Oertel

Origin: Food & Wine Cocktails 2015

Photo: Lucas Allen