Blanco Mezcal Negroni. Photo courtesy of Peya
Recipe by Chris Enns of Peya, Vancouver.
INGREDIENTS:
• 1 oz Solmano Mezcal Espadín con Mango
• 1 oz Martini Bianco
• 1 oz Suze (or, for a local option, try Woods Amaro Chario or Victoria Distillers Bitter Bianca)
• Garnish: Grapefruit twist
METHOD:
Combine all ingredients (except garnish) in a mixing glass. Fill with ice and stir until you reach your desired dilution. Strain into a rocks glass over fresh ice. Express the grapefruit zest over the cocktail and drop it in the glass. Serves 1.
