Ingredients
| 30ml mezcal | |
| 30ml Campari | |
| 15ml sweet vermouth (we recommend trying Terra Sancta Aperitivo Botanical Wine) | |
| 15ml amaro | |
| 2 drops coffee and pimento bitters (optional) | |
| orange peel, to garnish |
A robust update on a classic negroni: smoky, complex and lingering.
View the recipe collection here
Instructions
| 1. | Fill a mixing glass with ice and add all ingredients except the bitters and orange peel. |
| 2. | Stir to combine and strain into a chilled tumbler over a large ice cube. |
| 3. | Add the coffee and pimento bitters, if using. |
| 4. | Garnish by twisting an orange peel over the drink to release the oils, then place on the rim of the glass. |
Drinks by Olivia Brophy & Edmundo Farrera / Photography Jamie Bowering