Oaxacan Negroni Cocktail Recipe

A twist on the classic gin-based cocktail, this Oaxacan negroni recipe features mezcal for a unique smoky twist on a favorite cocktail.

Time to make: 10 minutesServes: 1

A smoky take on the classic three-ingredient Italian aperitivo using Casamigos Mezcal in place of gin. Mezcal imbues earthy, smoky and savory notes to this cocktail, making it a perfect match for the botanical and citrus-forward qualities of vermouth and bitters.

1 oz. Casamigos Mezcal Joven
1 oz. Red Italian Bitters
1 oz. Sweet Vermouth
2 Dashes Orange Bitters
Charred Grapefruit Peel Garnish

Using a sharp knife and a cutting board, remove a long slice of grapefruit skin, leaving as little pith on the peel as possible and set aside.
Combine ingredients in a mixing glass or cocktail shaker with ice.
Stir well for 30–45 seconds and strain into a rocks glass over a large rock of fresh ice or a small scoop of ice.
Twist the grapefruit peel over the drink to express the oils, then lightly char using a blow torch or match and add as garnish.