Taco Truck Cocktail - Imbibe Magazine Subscribe + Save

Taco Truck Cocktail

A tropical take on the classic Negroni.

Smoky mezcal is paired with a toasted cinnamon and fresh pineapple–infused Campari in this Negroni riff by The Corner Door’s Beau du Bois.

Ingredients

  • 2 oz. mezcal
  • 1 oz. pineapple and cinnamon–infused Campari
  • 1 oz. sweet vermouth
  • Tools:mixing glass, barspoon, strainer
  • Glass:double Old Fashioned
  • Garnish:orange peel

Preparation

Put the ingredients in a mixing glass full of ice and stir to chill. Strain into a glass over a single large ice cube. Twist an orange peel over the surface of the drink and garnish with the peel.
Pineapple & Cinnamon­­–Infused CampariPeel, core and chop a whole pineapple into 1-2″ pieces and place them in a 1-gallon glass container with a tight lid. Gently toast 3 cinnamon sticks in a pan over low heat until warmed and slightly smoky. Add them to the jar along with 1 750-ml. bottle Campari. Let the mixture infuse for 12 hours, then use tongs to remove the cinnamon sticks. Let the mixture infuse another 2 days then strain into a clean glass container.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend