pink rabbit

1 1/4 oz 400 Conejos Mezcal (Peloton de la Muerte)
1 1/4 oz Amaro Montenegro
3/4 oz Campari
Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Wednesdays prior, I found the recipe for a curious drink via online recipe flashcards called the Pink Rabbit. This cocktail created at Clyde's in Alexandria, Virginia, and appeared on their Spring/Summer 2024 menu read like an M&M (equal parts mezcal and Montenegro) met Bergamot's Montenegroni and Monte Cassino, so I was sold. Once prepared, the Pink Rabbit hopped to the nose with an orange, smoke, and vegetal aroma. Next, orange and tangerine notes on the sip unfurled smoky vegetal, bitter orange, and soft cantaloupe flavors on the swallow.