Over the last number of years, classic negronis have become almost ubiquitous in restaurants across America, as have quite a wide variety of agave spirits. So it comes as no surprise that the gin of a negroni has started being replaced with tequila and mezcal–mezcal being most bartenders’ favorite. It’s a simple but incredibly delicious drink for those who welcome Campari’s complexity and bitterness, as well as a cocktail that’s spirit-forward.
INGREDIENTS
- A not-too-smoky mezcal (Montelobos or Fidencio are solid choices)
- Campari
INSTRUCTIONS
Fill a mixing glass or shaker with ice. Pour in equal parts of mezcal, Campari and sweet vermouth–typically about an ounce of each for a modest-size cocktail. Stir for 20 seconds, then strain into the right number of glasses. I like to serve negronis over a large ice cube (to keep them cold to the last drop), though straight up is good, too (small ice cubes tend to melt rather quickly and dilute the drink).
