Add the mezcal, sweet vermouth and rosemary-infused Campari into a mixing glass wiith ice and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Express oil from a grapefruit peel over the surface of the drink and discard.
Garnish with a rosemary sprig. (Optional: Using a kitchen torch, flame the rosemary until it smokes and extinguish before serving.).
*Rosemary-infused Campari: In a large Mason jar, combine 12 ounces of Campari and 4 rosemary sprigs and seal. Let sit at room temperature for 24 hours, shaking occasionally. Strain solids and keep the infused Campari in the refrigerator for up to one month.
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