Mezcal Negroni Recipe

Inspired by Da Claudio

Time6m

Serves1

Bulleit Bourbon, Luxardo Maraschino, Aromatic Bitters

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Ingredients

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1
Build & Stir
Add the mezcal, Bulleit Bourbon, Campari and Luxardo Maraschino to a mixing glass or a pint glass filled halfway with fresh ice. Add 2 dashes of aromatic bitters.
2
Stir
Using a bar spoon, stir the mixture for 20–30 seconds (about 20–30 revolutions) until well-chilled and slightly diluted. Aim for the glass to feel very cold to the touch and for small, clear streaks of dilution to appear on the spoon.
3
Prepare Glass
Place a large chilled rocks glass or old-fashioned glass on your bar. Add one large clear ice cube (or several large cubes) to the glass.
4
Strain
Strain the stirred cocktail over the large ice cube in the prepared rocks glass using a Hawthorne or julep strainer to keep small chips of ice out.
5
Garnish
Express the oils from an orange peel over the drink by holding the peel skin-side down about 3–4 inches above the glass and giving it a firm squeeze so oils spray over the surface. Rub the peel around the rim and drop it into the drink as garnish.
6
Serve immediately and enjoy. Recommend tasting for balance — if the mezcal smokiness is too strong, use a slightly younger mezcal or reduce mezcal to 0.75 oz and increase bourbon to 1.25 oz to soften the smoke.