The Jitney by Leo Robitschek - Imbibe Magazine Subscribe + Save

The Jitney by Leo Robitschek

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
  • Glass:rocks
  • Garnish:grapefruit twist


Combine all of the ingredients in a mixing glass with ice. Stir to combine, then strain into a rock glass with a large ice cube. Garnish.

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