The Jitney by Leo RobitschekFrom Imbibe Magazine·View original →rocksIngredientsFractions ¾ oz. Campari ¾ oz. mezcal ½ oz. coffee-Infused Cinzano Dry vermouth ½ oz. Cinzano Bianco vermouth2 dashesof absinthePreparation1.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.Suggest a correction