Garnish:
Orange slice
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 3/4 fl oz | Del Maguey VIDA mezcal |
| 1 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Italian red bitter liqueur |
| 3/4 fl oz | Antica Ricetta Barolo Chinato |
| 1 dash | Bob's Chocolate bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Mezcal lends a characterful smoky note to this complex riff on a classic Negroni.
Gentle
Boozy
Sweet
Dry/sour
History:
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.
Nutrition:
There are approximately 183 calories in one serving of Oaxacan Negroni.
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