Name: Maximiliano
Total time: 3 min
Cuisine: Cocktail
Ingredients: 37.5 ml Mezcal; 22.5 ml Gentian liqueur; 22.5 ml Bianco/blanc/blanco vermouth; 2 drop Saline solution 4:1

Maximiliano
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Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₄ oz	Del Maguey Vida Clásico Mezcal
³⁄₄ oz	Gentian liqueur (e.g. Suze, Salers etc)
³⁄₄ oz	Strucchi Bianco Vermouth
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

Garnish: Lemon zest twist

How to make:

STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice.

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The subtly smoky notes of mezcal combine brilliantly with the aromatic bittersweetness of gentian liqueur in this fabulously complex White Negroni-like aperitivo. (If using dry vermouth in place of bianco vermouth, you'll need to add 2.5ml of rich sugar syrup.)

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Variant:

Fumata Bianca
White Mezcal Negroni

History:

Adapted from a drink created in 2015 by Julio Xoxocotla at Ward III in New York City.

Nutrition:

One serving of Maximiliano contains 151 calories

Alcohol content:

1.3 standard drinks
22.75% alc./vol. (22.75° proof)
18.8 grams of pure alcohol

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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.

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Ian Fenton

10th May 2024 at 11:26

Nicely bitter and smokey, but a bit too sweet for my tastes.

Paul Schiano

14th January 2024 at 22:08

The salt, especially unmeasured, really ruins it.

Simon Difford

15th January 2024 at 06:44

Thanks, Paul. You make a good point. I have amended to 2 drops of saline.

Rollin Kuhn

4th July 2022 at 19:53

I made this but included around 7 mL (just under 1/4 oz) of lemon juice, mainly because I tend to put lemon juice in everything. And it was really good. Not enough sour to be noticeable but I think it adds to the balance of flavors, and the salt rounds out the body of the bitter/smoke/slightly sweet character.

JACQUELINE KIRK

29th December 2021 at 20:34

Made this per the original recipe, woo boozy! Nice little aperitif, enjoyed the hint of salt.

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