Make This Boozy Mezcal Cocktail by SF Newbie Dirty Water

Kristian Cosentino is behind San Francisco's ambitious and eagerly anticipated beverage-driven restaurant Dirty Water (the pre-prohibition name for moonshine), which opens today inside the new Twitter HQ. Think 115 wines by the glass, 52 beers on tap (three of which are brewed onsite), and a cocktail menu of reinterpreted classics by barman Zachary Taylor (Ziryab), which pair with chef Jared Gallagher's (Michael Mina) paleo-friendly eats. Below, Taylor offers up a quick, easy and boozy mezcal drink.

Mezcal Tailspin
Makes 1

1 1/4 ounce mezcal
1 ounce sweet vermouth
1/2 ounce green Chartreuse
1/4 ounce Campari

Combine all ingredients in a mixing glass with ice. Stir and strain into a coupe glass. Garnish with an orange peel.