white mezcal negroni

3/4 oz London Dry Gin (Bombay Dry)
3/4 oz Espadin Mezcal (Peloton de la Muerte)
3/4 oz Salers Aperitif (Suze)
3/4 oz Dolin Blanc Vermouth

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a grapefruit twist or mint sprig (grapefruit twist).Two Tuesdays ago, I read the article in Punch Drinks on the rise of the Mezcal Negroni, and I was lured in by one of the recipes included in the piece. That one was the White Mezcal Negroni which was based off the classic gin White Negroni with the addition of mezcal to the mix and the replacement of the Lillet for blanc vermouth. When I made Maxwell Reis' creation that he crafted at Gracias Madre in Los Angeles, it yielded a grapefruit, smoke, and vegetal aroma. Next, a semi-sweet white grape sip flowed into gin, smoky mezcal, and bitter herbal flavors on the swallow.