Rosemary Mezcal Negroni

Servings 1 Drink


  • 1 ¼ ounces mezcal
  • 1 ounce sweet vermouth
  • 1 ounce rosemary-infused Campari*
  • Garnish: grapefruit peel
  • Garnish: rosemary sprig


  • Add the mezcal, sweet vermouth and rosemary-infused Campari into a mixing glass wiith ice and stir until well-chilled.
  • Strain into a rocks glass over fresh ice.
  • Express oil from a grapefruit peel over the surface of the drink and discard.
  • Garnish with a rosemary sprig. (Optional: Using a kitchen torch, flame the rosemary until it smokes and extinguish before serving.).
  • *Rosemary-infused Campari: In a large Mason jar, combine 12 ounces of Campari and 4 rosemary sprigs and seal. Let sit at room temperature for 24 hours, shaking occasionally. Strain solids and keep the infused Campari in the refrigerator for up to one month.




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