from Death & Co

  • 1 ounce El Tesoro Platinum Tequila
  • .5 ounce Dolin Blanc Vermouth
  • .25 ounce Marie Brizard White Crème De Cacao
  • .25 ounce Campari
  • .5 ounce Lemon Juice
  • 1 teaspoon Ginger Syrup
  • Dry Champagne

Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.

JESSICA GONZALEZ, 2011 Flaquita was my nickname back when I worked in restaurant kitchens in Florida. I was determined to make tequila and champagne like each other, and the combination of chocolate liqueur and Campari did the trick.—JG