Camparicoffee- and chile-infused; see notes (coffee- and chile-infused; see notes)
1 oz
sweet vermouthsee notes (see notes)
Garnish: orange twist
Preparation
1.
Stir all the ingredients over ice
2.
Strain into a double rocks glass over a large ice cube.
3.
Garnish with an orange twist.
Notes
From the bartender
In Oaxaca, it’s customary to drink a small copita of mezcal, called a mañanita, before your morning coffee. This is probably the spiciest drink we’ve ever served.
Coffee- and chile-infused Campari
In a container, combine 22 grams each of crumbled red puya chile, crumbled morita chile, and crumbled mulato chile. Add 8 heaping tsp of whole coffee beans and a 1-liter bottle of Campari and stir well. Let stand at room temp for 5 hours, stirring occasionally. Strain through a fine-mesh sieve.
Sweet vermouth
Death & Co uses a 50/50 blend of Dolin Rouge and Punt e Mes as their house vermouth. Any quality sweet vermouth works.
