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.
Preparation: Combine ingredients, except the Cava, in a mixing glass and shake in an ice-filled cocktail shaker. Strain into a flute and top with Cava. Garnish with a lemon twist.
This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Josh Wortman of Anejo in New York. The article describes the drink as:
A take on the classic French 75. Like its predecessor, it’s named after a weapon: The Mendoza is a light machine gun designed in Mexico. Good grenadine is key: To make your own, bring some pomegranate juice to a boil, add an equal part of sugar, simmer for 15 minutes and chill.