Photography: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
Yield
Serves 1

How to Make It

Combine mezcal, vermouth, Aperol, Campari, lemon juice, and Bitters in a glass filled with ice; stir until well chilled. Pour through a cocktail strainer into a chilled coupe glass. Garnish, if desired. Serve immediately.

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