Aztec Negroni

COCKTAIL

Feb 15

Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters

Bartender Stacey Swenson of Dante | New York
Yield: 1 cocktail

INGREDIENTS:

1 ounce Montelobos mezcal
¾ ounce Campari
½ ounce Martini & Rossi Rubino vermouth riserva
¼ ounce Lustau Pedro Jimenez Sherry
¼ ounce Tempus Fugit crème de cacao
3 drops Bittermens mole bitters
2 dashes spice tincture (cinnamon, nutmeg, cardamom, clove, star anise, allspice, juniper)
1 drop bird’s eye chile tincture
1 dash saline solution
Dehydrated blood orange wheel
TCHO chocolate

METHOD:

In a cocktail glass filled with ice, combine all ingredients and stir to chill. Strain into a rocks glass with ice. Garnish with orange wheel and grated chocolate.

Similar Recipes

Flamboyán

Mezcal, Lime, Avèze, Madeira, Guava, Pineapple, Buddha Hand-Calendula Tincture, Thai Basil | Restaurateur Lane Harlan of The Coral Wig

Horizon

Mezcal, Lambrusco, Lacto-Fermented Strawberry Simple Syrup, Strawberry Top–Infused Génépy, Orange | Bartender Steve Yang of Slack Tide Fish Co.

Spaghetti Western

Sage and Ají Dulce–Infused Mezcal, Pomegranate, Strega, Sfumato, Lime | Bartender Austin Bres of Lost Letter

Camara Lenta

Mezcal, Spiced Pear Liqueur, Honey, Malort, Liqueur de Roquefort, Amontillado Sherry, Black Peppercorn Tincture | Bartender Andre Levon of Clavel

Fireside

Mezcal, Lime, Aperol, Amaro, Orange | Bartender Niko Ciel of Laurel

Echo Park Trash Can #2

Mezcal, Clarified Watermelon Juice, Aperol, Chile, Lime Acid | Bartender Mike Capoferri of Thunderbolt

Lui

Brioche-Infused Mezcal, Sauternes, Thyme Syrup, Clementine Cordial, Grapefruit Bitters | Bartender Barna Jeremias of LPM

Cayo Hueso

Tequila, Mezcal, Passion Fruit, Key Lime Cordial, Graham Cracker Salt | Bartender Rensel Cabrera of The Sylvester

Tropic Thunder

Mezcal, Lillet Blanc, Suze, Pineapple Liqueur, Passion Fruit Syrup, Grapefruit Peel | Bartender Izzy Tulloch of Milady’s

Mezcal y Soda

Mezcal, Mango Cordial, Chile Tincture, Lime, Soda Water | Bartender Nathalie Durrieu of Experimental Cocktail Club

Cactus Club

Blanco Tequila, Mezcal, Orange Verdita, Lime, Mint | Restaurateurs Christina Chae and Zach Rivera of Golden Years

Pink Cloud

Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam | Bartender Sammy Faze of Valhalla

stacey swensondantenew york2019 new york rising starsmezcalsherrycampari

Nicole Borden

Aztec Negroni

Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters

INGREDIENTS:

METHOD:

Baby Banana

Chocolate and Barley