Photo: Marie Buck

Smoky mezcal is paired with a toasted cinnamon and fresh pineapple–infused Campari in this Negroni riff by The Corner Door’s Beau du Bois.

2 oz. mezcal

1 oz. pineapple and cinnamon–infused Campari

1 oz. sweet vermouth

Tools: mixing glass, strainer

Glass: double Old Fashioned

Garnish: orange peel

Put the ingredients in a mixing glass full of ice and stir to chill. Strain into a glass over a single large ice cube. Twist an orange peel over the surface of the drink and garnish with the peel.

Pineapple & Cinnamon­­–Infused Campari: Peel, core and chop a whole pineapple into 1-2″ pieces and place them in a 1-gallon glass container with a tight lid. Gently toast 3 cinnamon sticks in a pan over low heat until warmed and slightly smoky. Add them to the jar along with 1 750-ml. bottle Campari. Let the mixture infuse for 12 hours, then use tongs to remove the cinnamon sticks. Let the mixture infuse another 2 days then strain into a clean glass container.

Beau du Bois, The Corner Door, Culver City, California