The Jitney by Leo Robitschek
From Imbibe Magazine·View original →
rocks
Ingredients
- ¾ oz. Campari
- ¾ oz. mezcal
- ½ oz. coffee-Infused Cinzano Dry vermouth
- ½ oz. Cinzano Bianco vermouth
- 2 dashesof absinthe
Preparation
- 1.
Combine all of the ingredients in a mixing glass with ice. Stir to combine, then strain into a rock glass with a large ice cube. Garnish.