3/4 oz Velvet Falernum
1/2 oz Lime Juice
Muddle mint sprigs at the bottom of a Collins glass. Add crushed ice and swizzle to mix and chill but leaving the mint at the bottom. Layer 1/2 oz Campari over the top, garnish with fresh mint sprigs and a dash of Angostura Bitters, and add a straw.
A little while ago, I spoke with Matt Schrage who was working on drinks for the opening cocktail menu at Ribelle and he wanted my opinions on one he crafted called From the Hip. When he mentioned that it was a mezcal Swizzle, I was game; moreover, the idea of Campari added at the end reminded me of Jade Brown Godfrey's First Rodeo (although the Campari there was a sink, not a float).