jarabe tapatío

1 1/2 oz Del Maguey Chichicapa Mezcal
3/4 oz Grenadine
1/2 oz Campari
1 oz Lime Juice
3 dash Day of the Dead Bitters (sub Boston Bittahs)

Shake with ice and strain into a cocktail glass. Garnish with black pepper.

For a final cocktail at Sichuan Garden II in Woburn, bartender Ran Duan mentioned that he had a mezcal cocktail featuring the Day of the Dead Bitters that I had given him last time we were there. The bitters contain Calendula marigold petals which are tied to the Day of the Dead celebration and donate great floral notes to drinks (I can publish the recipe if people would like). As a substitute, a floral bitters like the Bittermens Boston Bittahs would work rather well here. Ran had dubbed this drink the Jarabe Tapatío which translates to the infamous Mexican Hat Dance.
The black pepper garnish worked well with the floral aroma notes from the bitters. A lime and pomegranate sip led into a smoky mezcal, Campari, and floral swallow.