Red Machete

1 12 oz Mezcal, Sombra
12 oz Campari
12 oz Hibiscus Liqueur, Fruit Lab Crism
18 oz Bitters, Bittercube Blackstrap
18 oz Water, Bittercube Jamaican #2
Instructions
Stir, strain into an old fashioned glass with a large cube or sphere. Garnish with a large grapefruit swath.
Notes
Originally made using the amazing Sorel liqueur but I've been having a hard time sourcing it lately. Reworked using the FruitLab Hibiscus liqueur + Bittercube Jamaican No. 2 & Blackstrap bitters.
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