A Mexican amaro made with Angostura bark, cherry, clove and other herbs and spices brings a thread of beautiful bitterness to this mezcal-based Negroni from Leña Brava in Chicago.
1 oz. mezcal (Leña Brava uses Wahaka Joven Espadín)
1 oz. Carpano Antica vermouth
¾ oz. Campari
¼ oz. Amargo Vallet
2 dashes grapefruit bitters
Tools: mixing glass, barspoon
Garnish: grapefruit peel
Stir all the ingredients together in a mixing glass with ice to chill. Strain into a rocks glass over ice. Express the oils from a grapefruit over the top of the drink and use as a garnish.
Lanie Bayless and Patrick Grasso, Leña Brava, Chicago
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