This was good, though, to my palate, the cocktail tastes a bit flat with two dashes of the mole bitters. One dash works better for me. Still, I prefer my usual mezcal negroni--equal parts Del Maguey Chichicapa, Bruto Americano, and Antica Formula, with an orange peel garnish.

Mmmmm… delicious! I subbed Cocchi di Torino for the Punt e Mes, which gave a bit of complexity, and added 1/4oz Ancho Reyes. The result felt like pleasing pipe smoke. This may be my new favorite rainy day drink.

True to its name, this Negroni variant leans into the smoky/earthy character of both Sfumato Rabarbaro and mezcal. I thought it would be unbalanced paired with the bitterness of the Punt e Mes (and relatively small quantity of the latter compared to a sweet vermouth.) However, I was mistaken, it does work, very much in the same way a classic Negroni works, but with the smoky rhubarb bitter replacing the almost grapefruit like gentian bitterness of Campari. The lemon twist provides just enough citrus to mimic a traditional Negroni.

I used Fever Tree's "Refreshingly Light" ginger beer, which just has about half the amount of sugar. I didn't try it with the regular ginger beer, but I think the one I used is the way to go. It was still plenty sweet since the liqueurs and vermouth have plenty of sugar.