Make This Boozy Mezcal Cocktail by SF Newbie Dirty Water

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

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.

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