1¼ ounces Espolón Reposado Tequila
1 ounce Campari
¾ ounce sweet vermouth
1 pinch vanilla fleur de sel
Piña colada air
To a mixing glass filled with ice, add all ingredients. Stir to dissolve salt. Strain into a rocks glass with a big rock. Garnish with piña colada air.
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Charanda Rum, Strawberry-Infused Campari, St. George Pear Brandy, Sweet Vermouth, Salt | Bartender Will Thompson of Jaguar Sun
Reposado Tequila, Campari, Sweet Vermouth, Vanilla Fleur de Sel, and Piña Colada Air | Bartender Chris Amirault of Otium
Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters | Bartender Stacey Swenson of Dante
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Mezcal, Mango, Lime, Apricot, Campari, Chile-Tajin Rim | Bartender Yael Vengroff of The Spare Room
