1¼ ounces Excellia reposada tequila
¼ ounce Sombra mezcal
½ ounce Dolan dry vermouth
½ ounce Martini sweet vermouth 1/2 oz super charged Aperol
Super Charged Aperol:
Pour 1 bottle Aperol into a wide, shallow vessel. Place in dehydrator set to 55°C to 60°C. Dehydrate 4 to 5 days, checking twice daily to make sure Aperol is drying evenly. Once all liquid has evaporated, crush the dehydrated Aperol crystals in a mortar and pestle. Pour remaining Aperol into a thin glass beaker set atop a plate stirrer. By volume, add 1:10 ratio Aperol crystals to liquid Aperol. Stir with a magnetic spoon until crystals dissolve. (Alternatively, you can reincorporate the Aperol crystals into the liquid with gentle agitation.) Pour Super Charged Aperol back into a bottle and seal.
To Assemble and Serve:
In a mixing glass filled with ice, combine tequila, mezcal, dry vermouth, sweet vermouth, and ½ ounce Super Charged Aperol. Stir lightly (achieving a 5 percent dilution) and strain into a glass filled with a large, hand-cut ice cube.