This drink was created by Joaquín Simó in 2011, and is featured in the Death & Co cocktail book.
The most crucial ingredient here is the Campari infusion, made by combining the Italian apéritif with coffee beans and crumbled chili for several hours. The result is one of the spiciest cocktail ingredients we have tasted. Mezcal is, of course, it’s natural companion, and the sweet vermouth balances the drink perfectly.
Coffee & chili-infused Campari
Punt E Mes
Orange peel, to garnish