Mezcal Negroni

Mezcal Negroni is a bold, bittersweet aperitif with vivid orange aromatics and a gentle smoky backbone. Stirred over ice and finished with expressed orange peel, it is elegant, bracing, and deeply satisfying despite its simple build.

Safety Warning

This recipe contains alcohol. Serve only to adults of legal drinking age, consume in moderation, and never serve to anyone who is pregnant or planning to drive.

Nutrition · per serving

166kcal

0.2gProtein

8.6gCarbs

0.1gFat

0.8gFiber

2 servings

Ingredients

5 items

Cóctel

mezcal60 ml

Campari60 ml

sweet vermouth60 ml

ice cubes300 g

Adorno cítrico

orange1 medium

Tips

•For the most balanced version, use an equal-parts ratio by volume: 30 ml each spirit per serving.
•If you prefer a colder, silkier drink, stir a few seconds longer rather than shaking; shaking over-aerates a Negroni-style cocktail.
•A softer, less bitter profile can be achieved by increasing sweet vermouth slightly and reducing Campari by 5-10 ml total.
•Use a good-quality mezcal joven with gentle smoke so it complements rather than overwhelms the drink.

Steps

1
Chill 2 short glasses if possible. Fill a mixing glass or sturdy jug with the ice cubes. Add the mezcal, Campari, and sweet vermouth.
300 g ice cubes60 ml mezcal60 ml Campari60 ml sweet vermouth
2
Stir for 20-30 seconds until the mixture is very cold and slightly diluted; the outside of the mixing glass should feel frosty. Proper stirring softens the bitterness and lets the smoky mezcal integrate with the vermouth.
300 g ice cubes60 ml mezcal60 ml Campari60 ml sweet vermouth
3
Cut 2 wide strips of peel from the orange, avoiding as much white pith as possible. Express each peel over a glass by twisting it skin-side down to release the oils, then rub the peel around the rim.
1 medium orange
4
Place fresh ice in the serving glasses if desired, then strain the cocktail evenly between the 2 glasses. Garnish each with an orange peel and serve immediately.
1 medium orange

Origin & History

The Negroni was born in Florence in the early 20th century, traditionally made with gin, Campari, and sweet vermouth. The mezcal variation is a modern riff that replaces gin with smoky Mexican mezcal, creating a drink that bridges Italian aperitivo culture and contemporary Mexican cocktail influence.

mexican cocktail mezcal aperitif vegan beginner stirred

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Steps

Chill 2 short glasses if possible. Fill a mixing glass or sturdy jug with the ice cubes. Add the mezcal, Campari, and sweet vermouth.

300 g ice cubes60 ml mezcal60 ml Campari60 ml sweet vermouth

Stir for 20-30 seconds until the mixture is very cold and slightly diluted; the outside of the mixing glass should feel frosty. Proper stirring softens the bitterness and lets the smoky mezcal integrate with the vermouth.

300 g ice cubes60 ml mezcal60 ml Campari60 ml sweet vermouth

Cut 2 wide strips of peel from the orange, avoiding as much white pith as possible. Express each peel over a glass by twisting it skin-side down to release the oils, then rub the peel around the rim.

1 medium orange

Place fresh ice in the serving glasses if desired, then strain the cocktail evenly between the 2 glasses. Garnish each with an orange peel and serve immediately.

1 medium orange

Origin & History