Mezcal Negroni Recipe

Mezcal Negroni recipe — The Italian classic got a smoky Mexican makeover and never looked back. Made with mezcal. Originally from United States.

I'm the adventurous cousin who studied abroad and came back with a leather jacket and mysterious stories. Still sophisticated like my Italian roots, but now I've got this intriguing smoky edge that makes everyone lean in closer. I pair perfectly with deep conversations and dimly lit bars.

Mezcal can only be produced in nine specific Mexican states, and traditional production involves cooking agave hearts in underground pits lined with volcanic rocks for up to three days. This ancient technique gives mezcal its distinctive smoky flavor that transforms the classic Negroni.

This modern twist on the 1919 Italian Negroni emerged in craft cocktail bars around 2010 when bartenders began experimenting with mezcal as a substitute for gin. The smoky agave spirit proved to be a perfect match for Campari's bitterness and sweet vermouth's richness.

Ingredients

• 1 oz mezcal (preferably artisanal)
• 1 oz Campari
• 1 oz sweet vermouth (Carpano Antica works well)
• 1 piece orange peel (for garnish)

Instructions

1. Add mezcal, Campari, and sweet vermouth to a mixing glass filled with ice.
2. Stir for 20-30 seconds until well chilled.
3. Strain into a rocks glass over a large ice cube.
4. Express orange peel oils over the drink and drop in as garnish.

Category: cocktail | Difficulty: easy | Base spirit: mezcal | ABV: 28.0-32.0%

Origin: United States