2.25 cl Campari,
2.25 cl Sombra Mezcal,
1.5 cl Cinzano Extra Dry Vermouth infused with Coffee,
1.5 cl Cinzano Bianco Vermouth,
2 dashes of Absinthe.
For the Coffee-infused Vermouth: macerate 150g of coarsely ground Coffee in 750 ml of Vermouth for 10 minutes. Strain and refrigerate.
Combine all the ingredients in a mixing glass, add ice, stir and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.