Negroni Recipe

Inspired by Vic's

Time6m

Serves1

mezcal, montenegro, campari, sweet vermouth, grapefruit

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Build and Stir
Add mezcal, Montenegro (or other Averna-style amaro), Campari, and sweet vermouth into a mixing glass filled with plenty of ice.
2
Stir the mixture briskly for 20–30 seconds (about 20–30 full strokes) until well-chilled and properly diluted (glass will feel very cold and the outside will frost lightly).
3
Place a large chilled rocks glass or Old Fashioned glass on your work surface and add a single large ice cube (or several large cubes).
4
Strain the stirred cocktail into the glass over the large ice cube.
5
Garnish
Express the grapefruit oil: hold a fresh grapefruit peel over the drink, skin side down, and give it a firm twist to spray oils over the surface. Rub the peel briefly on the rim if desired, then drop it into the glass as garnish.

6
If using a mezcal rinse: pour 0.25 oz mezcal into the chilled serving glass, swirl to coat the inside, then discard excess or leave a thin film. Then add the large ice cube and strain the prepared cocktail into the rinsed glass.
7
For a smoked rim: briefly pass the glass mouth through a small smoking cloche or hold a smoking rosemary bundle or cedar plank briefly under the glass to impart smoke before building or before final pour.