Tuesday, October 13, 2026

oaxaca negroni

1 oz Xicaru 102° Mezcal (1 1/4 oz Convite 80°)
1 oz Dolin Sweet Vermouth (Cocchi)
1/2 oz Cynar
1/2 oz Aperol
1/4 oz Agave Syrup (omit)
4 drop Bittermens Mole Bitters (1 dash)

The recipe lacked instructions, so I stirred with ice, strained into an old fashioned glass with ice, and garnish with a grapefruit twist.
Two Tuesdays ago, I uncovered the Oaxaca Negroni from Alma Cocina in Atlanta circa early 2020 through online recipe flashcards. Aperol and Cynar appear in the Negroni that Wasn't, Juan Bautista, Scottish Play, and other drinks, so having it with mezcal, vermouth, and mole bitters sounded intriguing. Once prepared, the Oaxaca Negroni showcased a grapefruit, smoke, and vegetal aroma. Next, grape and orange notes on the sip opened up into smoky agave, vegetal, plum, orange, and clove flavors on the swallow.
posted by frederic at 8:00 AM
ingredients: , , , ,

1 comment:

Chris B., Santa Fe said...

Agree there's no need for agave syrup. I added half an oz of anejo tequila (reposado would have sufficed) and used 3/4 oz each of rosso vermouth and Cynar to get closer to the 2:1:1 proportions I used for Boulevardiers. The Aperol kind of mediates these strongly flavored ingredients. Added a second dash of chocolate bitters using Fee Bros. Aztec Chocolate Bitters to good effect. A great Negroni variant, not to be confused with the completely different (gin-based) Oaxacan Negroni https://www.diffordsguide.com/cocktails/recipe/4046/oaxacan-negroni .

October 14, 2026 at 1:23 AM

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