Toast and break 1 dried ancho chili into pieces
Combine 240ml mezcal with ancho chili pieces in a sealable container
Seal and infuse for 24 hours
Strain ancho chili mezcal through coffee filters
Combine 240ml Campari with 16-18g freeze-dried strawberries in a sealable container
Seal and infuse for 24 hours
Strain strawberry Campari through coffee filters
Combine 1 oz ancho chili infused mezcal, 1 oz strawberry Campari, 1 oz sweet vermouth, and 2 dashes chocolate bitters
Stir the mixture
Strain over a large rock
Garnish with freeze-dried strawberries
