from Death & Co

  • 1 ounce Sombra Mezcal
  • 1 ounce Coffee-And Chile-Infused Campari
  • 1 ounce House Sweet Vermouth
  • Orange Peel (Garnish)

Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange twist.

JOAQUÍN SIMÓ, 2011 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.—JS