negroni

In honor of National Negroni Week

As most of you know, last week was National Negroni Week in the United States. So when my brother (new to the classic cocktail scene) was surprised to hear me order a ‘Negroni’ at one of Mexico City’s hippest new restaurants: Anatol, I decided to take a dive into cocktail history to explain to him the origin of this signature Campari drink.

Turns out, the Negroni dates back to Florence 1919 when after a certain Count Camillo Negroni decided to spice up things a bit and asked his bartender to strengthen one his favorite cocktails: the Americano, by ditching the club soda and adding gin instead. I don’t know about you, but this Count sounds like my kind of guy.

So in the effort of following Count Negroni’s footsteps, we decided to spice up our Negronis with a little mezcal. Last week, we asked around for some of our friends’ favorite Mezcal Negroni recipes and this is what they came up with:

Mezcalgroni

1 1/2 oz Mezcal Primario ( La Niña del Mezcal)
3/4 oz Campari
3/4 oz Vermtuh Rosso infused with rosemary
3/4 oz marrasquino Cherries syrup
twist , orange oils

Hardshake, strain and serve in an Old Fashioned Glass

Cocktail created by Antonio Barroeta – Academia Mexicana de Mixología and Winner of the DARDO 2013 cocktail competition

 

 

Happy-groni

1 oz. gin
1 oz. Italian (red) vermouth
1 oz. Campari
2 oz. mezcal espadín from La Niña del Mezcal

Stir the gin, vermouth and Campari in a glass with a large ice cube. Strain the mixture into a small glass with a strip of orange peel, serve it to someone else, and drink the mezcal straight as a reward for having made someone else happy.

Cocktail created by Dave Lieberman – Professional Food Nerd at OC Weekly

 

 

 

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