The three-ingredient Negroni dates to the early 20th century. Enjoyed in Italy for decades, it eventually spread throughout Europe before finding its way to American shores, eventually gaining appreciation among a new generation during the craft cocktail resurgence in the late 1990s and early 2000s. And while the original remains immensely popular, it’s highly flexible equal-parts template has proven to be a popular riffing point for bartenders.
The Mezcal Negroni was popularized by cocktail bars and agave-focused spots like New York City’s Mayahuel, and quickly ascended to the alter of modern-classics. A seemingly simple take on the Negroni, mezcal is substituted for gin to create a drink that’s significant departure from the original. Mezcal imbues the cocktail with earthy, savory and smoky qualities—a stark contrast to the dry, botanical, often citrus-forward character of gin. But mezcal is particularly effective in a Negroni due to its assertive character, which is able to deftly stand toe-to-toe with bitter Campari and herbal vermouth.
The Mezcal Negroni, made with equal parts of each ingredient and stirred with ice, is easy to make and a fun deviation from the standard recipe. Try making it yourself, and see how one simple tweak can create a whole new dimension of flavor.
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Liquor.com / Tim Nusog
1 ounce mezcal
1 ounce Campari
1 ounce sweet vermouth
Garnish: orange half-wheel
Add the mezcal, Campari, and sweet vermouth into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over one large ice cube.
Garnish with an orange half-wheel.
As the story goes, the Italian Count Camillo Negroni was at Bar Casoni in Florence and requested a stronger cocktail than his usual Americano, a classic mixture of sweet vermouth, Campari and sparkling water. Happy to oblige, the barkeep replaced the sparkling water with gin, assembled the drink in equal parts, and forever improved the world’s cocktail repertoire.
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