Quetzal

Begin by adding the mezcal, grapefruit juice, lime juice, Campari, and cinnamon syrup to a shaker.

Add a dash of Peychaud's Bitters to the mix.

Fill the shaker with ice, then shake vigorously until well chilled.

Strain the mixture into a chilled cocktail coupe.

Garnish with a twist of grapefruit or a lime wheel for a vibrant finish.