A Mezcal Negroni of sorts as a riff on a room temperature drink I created at Russell House Tavern 5 years ago.
| 1 | oz | Mezcal |
| 1 | oz | Byrrh |
| 3⁄4 | oz | Campari |
| 1⁄4 | oz | Crème de Cacao |
| 1 | ds | Absinthe (I utilized 20 drops St. George) |
| 1 | twst | Orange peel (As garnish) |
Instructions
Stir with ice, strain into a rocks glass with a large cube or into a cocktail coupe (*), and garnish with an orange twist.
(*) The drink seemed to fall apart as it diluted so perhaps a warm drink would be preferable than a wet one over time. The recipe was also based off of a room temperature drink, so perhaps up is best.
Notes
Dark cherry, grape, smoky vegetal, chocolate-orange, and quinine-tinged bitter.
History
After entering my Ask the Dust into this database, the combination was still on my mind. I moved that room temperature Scaffa closer to a Mezcal Negroni. While the proportions changed, I did remove the Angostura Bitters and added a slug of Campari in its place. For a name, I took the John Fante theme of the inspiration and named it after one of his screen plays, The Reluctant Saint.
FRY 2019 -- Note that the drink might be better served in a coupe or rocks glass without ice.
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