Photography: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
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.