serves 1
1 cup coconut water (such as Vita Coco)
1 cup dry vermouth
3 ounces ginger syrup (such as Ginger Reàl)
3 ounces mezcal (such as The Lost Explorer)
1 1/2 ounces elderflower liqueur (such as St-Germain)
1 1/2 ounces sweet vermouth
1 (375-milliliter) bottle brut Champagne
Garnish: Pimiento-stuffed olives
Make the base mix: Stir together coconut water, dry vermouth, ginger syrup, mezcal, elderflower liqueur, and sweet vermouth in a large bowl with a spout until combined.
When ready to serve, top base mix with Champagne and stir to combine.
To serve, place a large ice cube in each of 12 chilled rocks glasses; divide the cocktail evenly among glasses.
Option to garnish with olives.