A Mezcal Negroni of sorts as a riff on a room temperature drink I created at Russell House Tavern 5 years ago.
|1⁄4||oz||Crème de Cacao|
|1||ds||Absinthe (I utilized 20 drops St. George)|
|1||twst||Orange peel (As garnish)|
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.
Dark cherry, grape, smoky vegetal, chocolate-orange, and quinine-tinged bitter.
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.
- Ask the Dust — Byrrh, Mezcal, Crème de Cacao, Absinthe, Bitters
- La Avenida — Mezcal, Aperol, Sweet vermouth, Dry vermouth, Orange peel
- Eyes on the Table — Mezcal, Byrrh, Aperol, Elderflower liqueur, Bitters, Orange peel
- oaxacan — Sweet vermouth, Campari, Mezcal, Lemon peel
- El Nacional — Campari, Mezcal, Dry vermouth, Ramazzotti, Chocolate bitters, Islay Scotch, Lemon peel
- Zapoteca — Mezcal, Amer Picon, Sweet vermouth, Bitters
- Smoke In The Well — Mezcal, Amaro Montenegro, Manzanilla sherry, Campari
- Oaxacan Negroni — Mezcal, Sweet vermouth, Campari, Lemon zest
- Traidor — Mezcal, Cardamaro, Aperol, Bitters, Orange peel
- Kino — Amaro, Mezcal, Campari, CioCiaro