Rooted Oaxacan Negroni - Cuisine Magazine - From New Zealand to the World
A robust update on a classic negroni: smoky, complex and lingering. View the recipe collection here
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Cooking tools:
- Mixing glass
- Ice cube tray
- Tumbler
- Bar spoon
- Jigger
- Fine-mesh sieve
- Ice cube mold
- Paring knife
- Cocktail shaker
Ingredients
- 30ml mezcal
- 30ml Campari
- 15ml sweet vermouth (we recommend trying Terra Sancta Aperitivo Botanical Wine)
- 15ml amaro
- 2 drops coffee and pimento bitters (optional)
- orange peel, to garnish
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