1 1/2 ounces dry cava
3/4 ounce Campari
1/2 ounce Creme de Violette
1/2 ounce lemon juice
1/4 ounce hibiscus honey (I used wildflower honey)
3 drops Creole or Peychaud's bitters
Combine all ingredients except cava in a shaker filled with ice and shake hard (in order for the honey to mix with the other ingredients) for 15 seconds. Double strain into a coupe glass and top with chilled cava. Cut a twist from a lemon peel and squeeze peel to add to the drink. Use the peel for garnish.