Cacao Negroni

A beautiful highball that highlights the pairing of mezcal with regional fruits. It features a base of mezcal mixed with passion fruit syrup and the tart, cranberry-like flavor of mayhaw juice.r.

Ingredients:

  • 3/4 oz. Planteray Stiggins Fancy pineapple rum

  • 3/4 oz. Campari

  • 1/2 oz. mezcal

  • 1/2 oz. sweet vermouth

  • 3 dashes of chocolate bitters

Instructions:

  • Add all the ingredients to a mixing glass followed by ice. Stir to chill and strain into the glass over a large ice cube. Garnish.

  • Optional: Cacao-Infused Campari: Add 2 oz. of cacao nibs to 1 liter of Campari and let infuse for 72 hours. Afterward, strain and refrigerate. Will keep for 3 weeks in the refrigerator. In the cocktail recipe, swap out the Campari and chocolate bitters for the infused Campari.

Attribution:
Recipe: Brandon Ristaino, Jaguar Moon, Ventura
Photo: Lure Digital | July 16, 2025
Origin: Imbibe

Mezcal CocktailClarence Mailwas