Name: Absinthe Negroni
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1.25 ml Absinthe; 45 ml Mezcal; 30 ml Rosso/sweet vermouth; 22.5 ml Americano rosso; 7.5 ml White crème de cacao

Absinthe Negroni
Jump to

Photographed in a Libbey Irish Coffee 6oz

Ingredients:
0.04 oz	La Fée Parisienne absinthe
1 ¹⁄₂ oz	Del Maguey Vida Clásico Mezcal
1 oz	Strucchi Rosso Vermouth
³⁄₄ oz	Savoia Americano Rosso
¹⁄₄ oz	White crème de cacao liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Toddy glass.
Prepare garnish of Luxardo Maraschino Cherry.
RINSE glass with absinthe and discard excess.
STIR other ingredients with ice.
STRAIN into absinthe-rinsed glass.
Garnish with maraschino cherry dropped into cocktail.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Americano rosso - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Strangely, this bittersweet cocktail suits this receptacle, and it perhaps provokes more attention than a coupe may afford.

View readers' comments

Variant:

Quill

History:

Adapted from a recipe created in 2022 by Sarah Morrissey, bar director at Ernesto's Basque Taverna in New York City, USA. The original recipe specifies Aperitivo Cappelletti as the Americano rosso.

Nutrition:

One serving of Absinthe Negroni contains 214 calories

Alcohol content:

1.7 standard drinks
22.68% alc./vol. (22.68° proof)
24.1 grams of pure alcohol

More After dinner/digestif cocktails
More Bittersweet (e.g. Negroni) cocktails
More Herbal cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 3 comments for Absinthe Negroni.
See discussion in the Forum

Please log in to make a comment

Daniel-Pascal Zorn

8th February at 19:10

Hey Simon, a great drink! We had no Savoia and I substituted it with Angostura Amaro which also has strong vermouth-notes. However, I read that Sarah Morrissey used the sherry-based Atamán vermouth. So, I added 1 barspoon of medium sherry – and boom: the drink instantly became broader and deeper. Since Savoia is marsala-based, I wonder if a more sherry-esk note works better with the mezcal and the cacao.

Simon Sedgley

14th January at 12:03

A very seductive cocktail. But by what twisted logic does the creator feel free to refer to it as a Negroni? Sales in mind perhaps...she's in New Yoik after all. One day, perhaps, the Americanos will learn that the virtues of humility trump those of exceptionalism. Thus endeth the sermon.

Calvin Grant

24th June 2024 at 03:50

This one's really good! Cappelletti makes an excellent Negroni with traditional proportions but this recipe is supurb. Especially with the absinthe rinse!