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Oaxacan Negroni
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.
Ingredients
- 1 oz. Casamigos Mezcal Joven
- 1 oz. Red Italian Bitters
- 1 oz. Sweet Vermouth
- 2 Dashes Orange Bitters
- Charred Grapefruit Peel Garnish
Directions
- 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.
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