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Midnight Marauder

Photo: Emma Janzen

Adapted with permission from Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit. Photo and text copyright Emma Janzen. Published by Voyageur Press, an imprint of The Quarto Group.

A brooding sibling of the Negroni.

There are many ways you can tweak the framework of the classic Negroni, but this imagining from New York bartender Joaquín Simó does an excellent job of evoking the flavors of Oaxaca. Mole bitters and the softly bitter Bonal combine for a dark, chocolatey backbone, and when artichoke-heavy Cynar enters the equation, those notes are amplified. If Oaxaca’s delectable red mole transformed into a dignified drink, this would be it.


  • 1 oz. mezcal (Simó uses Del Maguey Vida)
  • 1 oz. Bonal Gentiane Quina
  • 1 oz. Cynar
  • 1 dash Bittermens mole bitters
  • Tools:mixing glass, barspoon
  • Glass:Nick and Nora


Combine all of the ingredients in a mixing glass, add ice, then stir briskly. Strain into a chilled Nick and Nora glass.

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