Mezcal Negroni + Negroni Bianco
There’s nothing like the beautiful balance of a bitter-sweet cocktail on a hot summer day and Italy’s classic Negroni has it in spades. With equal parts gin, sweet vermouth and Campari, it’s an aperitivo that anyone can easily make at home for some serious patio sipping.
Peter Johanson of Il Caminetto and Shion Fujita of CinCin Ristorante + Bar each share recipes with a unique take on the Negroni with Peter’s version tempting our palates from Jalisco to Florence and Shion’s being reminiscent of a summer garden with floral notes.
Rather leave it to the pros? Visit the bar teams at Il Caminetto or CinCin during Negroni Week, June 24th-30th, when partial proceeds of Negroni sales will be donated to charity.
Il Caminetto’s Bar Manager Peter Johanson
- 1 oz of Sombra Mezcal
- 1 oz Carpano Antica Formula Vermouth
- 1 oz Campari
Add all ingredients into a mixing glass, add ice, and stir. Strain into a chilled rocks glass with a large ice cube. Garnish with a dehydrated citrus wheel or twist of fresh grapefruit zest.
Pro Tip: Experiment with different vermouths and spirits to mix with Campari and create your own twist on a classic!
CinCin Ristorante + Bar’s Bar Manager Shion Fujita
- 1 oz Martini Bianco
- 1 oz Beniamino Moscato Grappa
- 1 oz Lillet Blanc
Add all ingredients into a mixing glass, add ice, and stir. Strain into a chilled rocks glass with fresh ice. Garnish with a twist of fresh lemon zest.
Pro tip: Taste your cocktail in the mixing glass to make sure it’s diluted appropriately. If you’re overpowered by the alcohol or a burning sensation, continue to stir and taste the mixture until more mellow.