Recipe courtesy of bartender Daniel Dominguez, bar manager at Sopra Sotto.
• 1 oz Siete Misterios mezcal (Doba Yej)
• 1 oz Aperol
• 0.75 oz lime juice
• 0.25 oz simple syrup
• Ginger beer
• Dash of crème de cassis
Add mezcal, Aperol, lime juice and simple syrup to a shaker and shake with ice. Pour into a chilled Champagne flute and top with ginger beer. Drizzle a dash of crème de cassis and garnish with a lime wheel. Serves 1.