“Born from the craft‑cocktail movement's "Mr. Potato Head" approach, bartenders in the 2000s began replacing the Negroni's gin with mezcal to showcase the spirit's rising popularity. Phil Ward and other agave evangelists spread the smoky twist across cocktail bars, where it quickly became a gateway drink for mezcal newcomers.”
Quality ingredients make all the difference. Each component plays a crucial role.
Technique transforms ingredients into something extraordinary.
Add mezcal, sweet vermouth, and Campari to a mixing glass filled with ice
Stir until well chilled, about 30 seconds
Strain into a rocks glass over fresh ice
Garnish with an orange peel
Served over ice in a rocks glass
Express oils and drop in
Professional insights to elevate your craft
Choose a balanced espadín mezcal so smoke doesn't overwhelm
Stir with large, cold ice for proper dilution
Express an orange peel over the top for bright aromatics
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
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Bitter
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Strong
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Classic cocktails inspire countless variations. Here are some popular riffs on the Mezcal Negroni.
1.5 oz mezcal with 1 oz each Campari and vermouth.
Split sweet and dry vermouth for a drier cocktail.
Uses Suze and Lillet Blanc for a pale, floral take.
Replaces whiskey with mezcal in the Boulevardier template.
Top with sparkling wine instead of mezcal for a lighter spritz.
Adds cold brew or coffee liqueur for roasted depth.
If you enjoyed this cocktail, these similar creations might capture your interest.
A whiskey-laced cousin of the Negroni that blends bold American bourbon with bitter Campari and sweet vermouth for a warming, ruby-hued sipper.
A perfectly symmetrical mix of gin, Campari, and sweet vermouth that defined the bitter-sweet aperitivo and spawned a family of riffs.
Equal-parts Campari, sweet vermouth and prosecco build a bubbly, lower-proof cousin of the Negroni born from a happy mistake.