The negroni is a bright, refreshing drink that's traditionally made with equal parts gin, vermouth, and campari. I wanted to switch up the typically botanical profile with a richer note, so I swapped in mezcal for the gin. Mezcal is an agave-based liquor from Mexico. Think of mezcal as a richer, smokier version of tequila.
What's great about a negroni is that you can prepare a serving right in the glass itself, or batch it up to share and pour over ice for multiple rounds. For the orange, I typically go with a standard peel since it's easy and keeps the orange fresh and vibrant without overpowering the already complex flavors of the cocktail.
Here's the recipe:
• 1 oz mezcal
• 1 oz Cocchi Americano Bianco
• 1 oz campari
• Orange peel
• 1 big ice cube or 2 medium ice cubes
• In a lowball glass, combine mezcal, vermouth, and campari.
• Stir for 15 seconds to chill.
• Express the oils of an orange peel over and around the glass rim; add to glass side.
The glass I used for this cocktail is vintage — I bought it at Brimfield in a set of four a few years ago and it's in a midcentury pattern I collect called "Blue Heaven."