For this Negroni-inspired cocktail, Leo Robitschek combines Campari and two types of vermouth with mezcal, coffee and absinthe. “All of my cocktails have a strong root in the classics while using modern-day flavors and techniques to create new, seasonal cocktails,” he says.
¾ oz. Campari
¾ oz. Mezcal
½ oz. Coffee-Infused Cinzano Dry vermouth
½ oz. Cinzano Bianco vermouth
2 dashes of Absinthe
Tools: mixing glass, barspoon, strainer
Garnish: grapefruit twist
Combine all the ingredients in a mixing glass with ice. Stir to combine, then strain into a rock glass with a large ice cube. Garnish.
Leo Robitschek, The NoMad, New York City