Italian Roots Recipe

Chill glass

Place a rocks glass in the freezer or fill it with ice and cold water while you prepare the cocktail to ensure it stays cold.

Build base

In a mixing glass or shaker filled with ice, combine 1.5 oz Mezcal Unnion, 0.75 oz Amaro Montenegro, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Stir and slightly dilute

Stir the mixture briskly for 15–20 seconds (or about 15 revolutions) to chill and achieve light dilution. The goal is to integrate flavors and temper the mezcal's smoke without over-diluting.

Prepare glass

Discard the chilling ice or remove the glass from the freezer. If using a large cube, add it to the glass now. Otherwise, add crushed ice or standard ice to your preferred level.

Strain and top

Fine-strain the stirred mixture over the ice in the prepared glass. Slowly top with 3 oz chilled Barq’s Root Beer to preserve carbonation and create a layered interplay between bitter, smoky, and sweet notes.

Finish with oil and garnish

Hold an orange peel about 2–3 inches above the drink and give it a firm twist to express the oils across the surface, then rub the peel on the rim and drop it into the glass. Optionally add a dehydrated orange wheel or lime wedge for visual appeal.

Serve

Serve immediately with a short stirring straw so the drinker can gently mix if desired. Note the interplay: mezcal smoke, Montenegro's herbal complexity, and the nostalgic sweet-spiced lift from the root beer.

If you prefer a less sweet drink, reduce Barq’s to 2 oz and replace 0.25 oz simple syrup with 0.25 oz water. For a more aromatic finish, add a light rinse of anise liqueur (10–15 drops) to the glass before pouring the cocktail.