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.

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.

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