in bloom

1 1/2 oz Mezcal (Peloton de la Muerte)
3/4 oz Sweet Vermouth (Lacuesta Rojo)
1/2 oz Elderflower Liqueur (St. Elder)
1/2 oz Campari

Stir with ice, strain into a cocktail coupe pre-rinsed with rose water, and garnish with orange oil from a flamed twist (unflamed).Two Thursdays ago, I spotted a recipe called In Bloom on Kindred Cocktails that reminded me a little of the Sideways in Reverse given the Campari-elderflower combination. This recipe by Paul Calvert at Pura Vida in Atlanta circa 2012 took the duo in a citrus-free mezcal direction. Here, the drink gave forth orange oil, rose, bitter orange, and elderflower aromas. Next, a white grape sip launched into smoky vegetal, floral, and bitter orange flavors on the swallow.