Negroni Messicano Recipe

Combine and simmer

Add 1/2 cup Campari, 1/4 cup granulated sugar, and the finely chopped seeded red pepper to a small saucepan over low heat.

Stir continuously until sugar dissolves and mixture begins to simmer gently. Reduce heat to maintain a very gentle simmer — you want to concentrate the Campari and soften the pepper without burning, about 8–10 minutes. If the mixture becomes too thick, add up to 1 tsp of water to loosen.

Once the jam has thickened to a spoon-coating consistency and the pepper is soft, remove from heat. Stir in 1 tsp lime juice to brighten the flavor. Let cool to room temperature; jam will thicken further as it cools. Yields roughly 1/2 cup. Cool completely before using in cocktail to avoid melting ice.

Preheat a small oven or toaster oven to 250°F (120°C) if baking, or use a skillet over medium-low heat for stovetop crisping.

Lightly brush both sides of 2 thin red pepper slices with a small amount of neutral oil and very lightly salt (about 1/8 tsp split between slices).

Oven method: place pepper slices on a parchment-lined tray and bake until dehydrated and crisp, about 20–30 minutes depending on thickness, flipping once. Stovetop method: cook in a dry nonstick skillet over medium-low, pressing gently and turning frequently until edges dry and crisp, about 6–10 minutes. Cool completely — they will become crisper as they cool.

Chill an old-fashioned glass by filling it with ice and setting aside, or place it in the freezer for a few minutes.

In a mixing glass or shaker (no shaking required for stirred cocktails), add 1 oz Vida mezcal, 1 oz Cocchi Americano, and 1/2 oz bianco vermouth.

Add 1/4 tablespoon (or a small bar spoon) of the cooled Chili-Red Pepper Campari jam into the mixing glass. The jam adds Campari bitterness, sweetness, and chili heat; adjust amount to taste (start with 1/4 tbs and increase up to 1/2 tbs if you prefer more bitterness/heat).

Fill the mixing glass with large ice and stir gently but thoroughly for 20–30 seconds until well chilled and slightly diluted.

Discard ice from the chilled serving glass and place 1 large ice cube or sphere into it. Strain the stirred cocktail over the single large ice cube.

Using a small spoon, place a thin smear (about 1/8–1/4 tsp) of any remaining Campari jam on top of the drink near the edge, or spoon a very small dot onto the ice to give a burst of Campari and visual texture.

Garnish with a single Red Pepper Crisp placed on the rim or floating on the surface. If desired, express a twist of orange peel over the drink before adding the pepper crisp for an aromatic lift (optional).

Serve immediately.