The Negroni, with its holy trinity of ingredients, is the Mr. Potato Head of classic cocktails. Simply mix and match your spirit, bitter liqueur and vermouth to create something fun and original. This version calls for mezcal and rosemary-infused Campari, which lends the drink a smoky, herbaceous backbone. Dial up the smoke even more with a flamed rosemary garnish—optional but highly recommended.
- 1 1/4 oz Mezcal
- 1 oz Sweet vermouth
- 1 oz Rosemary-infused Campari*
- Garnish: Grapefruit peel
- Garnish: Rosemary sprig
Add all ingredients in a mixing glass with ice and stir.
Strain into a rocks glass over fresh ice.
Express oil from a grapefruit peel over the drink and discard.
Garnish with a rosemary sprig. (Optional: Using a kitchen torch, flame the rosemary until it smokes and extinguish before serving.).
*Rosemary-infused Campari: In a large Mason jar, combine 12 oz Campari and 4 rosemary sprigs and seal. Let sit at room temperature for 24 hours, shaking occasionally. Strain out solids and keep in the refrigerator for up to one month.