Recipe by Colleen Hughes of Charlotte's Haberdish in Charlotte, North Carolina
For the peanut Campari:
20 shelled, roasted, salted peanuts
20 in-shell roasted, salted peanuts
1 (750 milliliter) bottle Campari
For the cocktail:
2 ounces mezcal
1 ounce Carpaino Antica Vermouth
¾ ounce peanut infused Campari
Garnish: Thin orange slice
1. Make the peanut Campari: Combine all ingredients in a clean glass jar. Infuse for a minimum of 3 weeks and up to 2 months. Strain before use.
2. Assemble the cocktail: In a mixing glass, combine all ingredients and stir until chilled. Serve over large block ice and garnish with orange slice.