There are many ways to play off of the framework of the classic Negroni, but this imagining from Joaquín Simó does an excellent job of evoking the flavors of Oaxaca. Mole bitters and softly bitter Bonal combine for a dark, chocolatey backbone, and when Cynar enters the equation, those notes are amplified. If Oaxaca’s rich red mole transformed into a drink, this would be it.