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An Italian classic gets a Mexican makeover in this winsome aperitif from Texas bar owner, Rob Pate.
1 oz. mezcal
1 oz. sweet vermouth (Pate uses Dolin)
1 oz. Campari
Ice cubes
Tools: mixing tin, barspoon, strainer
Glass: cocktail or double rocks
Garnish: orange twist
Stir all ingredients in a mixing tin with ice, strain into a chilled glass and garnish.
Rob Pate, Peche, Austin, TX
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