Black Negra Recipe

Inspired by Vaca DTLA

Time10m

Serves1

Make Black Negra Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Drink

1 1/2 oz mezcal

1/2 oz blackberry liqueur (or crème de mûre)

3/4 oz Fresh lime juice

1/2 oz simple syrup (1:1)

2 dashes creole or chocolate bitters

1 pinch activated charcoal (food-grade, optional for deep black color)

Garnish & Finish

3 each Fresh blackberries

1 each lime wheel

1 tsp smoked sea salt (optional, for rim)

1 cup ice

Method

Prepare Glass

Optional salted rim

If using smoked sea salt rim: rub the lime wheel around the glass rim, then dip rim into a shallow plate with smoked sea salt to coat lightly. Set glass aside.

Make Cocktail

Muddle three fresh blackberries in the bottom of a shaker until broken down and juicy (about 10–15 seconds).

Add mezcal (1.5 oz), blackberry liqueur (0.5 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), and a pinch of food-grade activated charcoal if using. Add 2 dashes of bitters.

Fill the shaker with ice (about 3/4 full) and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the muddled fruit.

Double-strain into the prepared chilled rocks glass over fresh ice (or serve neat in a coupe if preferred) to remove blackberry seeds and pulp. Use a fine-mesh strainer over the hawthorn for a cleaner result.

Garnish & Serve

Skewer a blackberry (or two) and rest on the rim, or float a lime wheel. If desired, lightly express the lime wheel over the drink (twist to release oils) before dropping it in.

Serve immediately. Optionally, for a smoky aromatic finish, gently torch a lime peel over the drink or add a light spritz of mezcal on top and quickly cover to trap aroma for a few seconds before presenting.