Allie Wist is an artist, photographer, and researcher whose work is anchored in food culture, food systems, and landscapes. Her work with various food publications (Saveur Magazine, Bon Appétit) has introduced her to a diverse range of food and drink cultures all over the world. She combines her knowledge of cocktail history with her unique mixology skills to share her negroni recipe with a twist.
I love amaro cocktails—they feel sophisticated, accomplished. A taste that hints of another era, one with pungent herbal drinks, irregular cobblestone streets, and streamy urban fall evenings. Negronis are the deserving darling of amaro cocktails, with a bitter, biting, and dusky personality. Often, I use mezcal in place of gin for its smoky notes, and clip a branch off of my misplaced fire escape citrus tree as a garnish.
Makes 1 cocktail
Young Mezcal Negroni
1 ounce Joven Mezcal
1 ounce Campari
1 ounce Sweet vermouth
Dash of orange bitters (optional)
Calamonden orange (pictured), or orange peel
Joven Mezcal is an un-aged, full-bodied, and lightly smokey tequila. Eucalyptus and mineral aromas compliment hints of green apple, fresh citrus, and red chiltepe.