Rohzalee Recipe

Combine and steep

Place 6 oz Campari in a jar and add 1 oz coarsely ground dark-roast coffee. Seal and steep at room temperature for 6–12 hours, tasting after 6 hours for desired coffee intensity (longer steep = more coffee flavor).

Strain

Strain the infusion through a fine mesh strainer lined with a coffee filter or cheesecloth to remove grounds. Bottle and refrigerate. Yields ~7–8 oz coffee-infused Campari; use 1 oz per cocktail.

Chill glass

Place an Old-Fashioned glass in the freezer or fill it with ice water to chill while you build the drink.

Combine ingredients

In a mixing glass or shaker, add 1 oz coffee-infused Campari, 0.75 oz mezcal, 0.5 oz Sauza tequila, 0.75 oz Dubonnet Rouge, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 0.25 oz cold-brew concentrate, and 2 dashes orange bitters.

Ice and stir

Add plenty of ice to the mixing glass and stir vigorously for 20–30 seconds (until the outside of the mixing glass feels very cold). Stirring chills and dilutes without aerating, preserving the smoky mezcal character.

Prepare serving glass

Discard the chilling ice or remove the glass from the freezer. Place a single large ice cube in the chilled Old-Fashioned glass.

Strain

Double-strain the cocktail from the mixing glass over the large ice cube to remove any fine ice shards and ensure a silky texture.

Express orange peel

Hold an orange peel over the drink and firmly squeeze to express the oils across the surface, then run the peel around the rim and drop it into the glass.

Finish with smoked nutmeg

Using a microplane or nutmeg grater, grate a light pinch of fresh nutmeg over the top. For an enhanced smoky aroma, grate the nutmeg onto a small spoon and briefly expose it to a smoldering piece of wood or use the optional smoked nutmeg spray: capture smoke in a cloche over the cocktail or briefly hold the grated nutmeg near the smoke so aroma settles on the drink.

Serve

Serve immediately. The cocktail should be luminous and zesty from the citrus and bitters, smoky from mezcal and nutmeg, and balanced with bitter-sweet coffee-Campari and Dubonnet depth.