STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
Mezcal lends a characterful smoky note to this complex riff on a classic Negroni.
Recipe adapted from one created by William Aporih at Añejo Tribeca. William’s original recipe called for ¾ Espolon Reposado mezcal, 1 oz Botanist Gin, ¾ oz Campari, ¾ oz Barolo Chinato and a splash of Cola Nut Extract.
There are approximately 191 calories in one serving of Oaxacan Negroni.