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Prep Time5 mins
AuthorMelissa Lee


  • 1 oz. Mezcal
  • 1 oz. Carpano Antica Formula vermouth
  • 1 oz. Rosemary Campari
  • 8 sprigs Rosemary to 1 quart Campari
  • Orange zest for garnish


  • Infused 1 quart Campari with 8 sprigs of Rosemary overnight.
  • In a pint glass, combine the rosemary Campari, vermouth, and mescal.
  • Fill the glass with ice, then stir and strain into an ice-filled rocks glass.
  • Rub the orange zest around the glass's rim and squeeze it into the drink, then serve.

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