This twist on the classic Negroni mixes smoky mezcal and roasty coffee liqueur into the equation.
1 oz. Campari
1 oz. Cinzano 1757 rosso vermouth
½ oz. coffee liqueur (Angiolillo uses Sailor’s)
½ oz. mezcal
Tools: mixing glass, barspoon, strainer
Garnish: orange slice
Add all ingredients to a mixing glass with ice and stir. Strain into a rocks glass over ice and garnish.
Flavio Angiolillo, MAG, Milan, Italy
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