Italy by Way of Mexico

  • 1.5 oz Mezcal (Vida)
  • .5 oz Cocchi Barolo Chinato
  • .5 oz Campari
  • Dash of Hellfire Bitters (Optional)

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a rocks glass.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and A See Through Negroni.