Negroni Absinthe

“ I’m obsessed with cacao and mezcal together,” says Sarah Morrissey of this nuanced riff on the mezcal Negroni, which calls for a quarter-ounce splash of crème de cacao. In addition to the smoky mezcal, Atamán vermouth, a sherry-based vermouth from Spain, is a featured player in the drink. “It’s a really special vermouth, a little sweet, with bitter herb notes and dark chocolate on the back end.

Ingredients:

  • 1 1/2 ounces mezcal, preferably Agave de Cortés

  • 1 ounce sweet vermouth, preferably Atamán vermouth rosso

  • 3/4 ounce Aperitivo Cappelletti

  • 1/4 ounce crème de cacao blanc, preferably Giffard

Instructions:

  • Coat the interior of a cocktail glass with 3 spritzes of absinthe.

  • In a mixing glass, add the remaining ingredients and ice, then stir until chilled.

  • Strain into the prepared glass.

  • Garnish with a brandied cherry.

Attribution:
Recipe: Sarah Morrissey | New York City
Photo: Lizzie Munro
Origin: Punch

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