About
This cocktail was created in 2018 by Gordan Bellaver at The Varnish (Los Angeles, CA). It’s a white Negroni variation that swaps in mezcal and adds chocolate bitters. The mezcal brings a soft smokiness, Suze adds that bitter, earthy backbone, and the blanc vermouth rounds it out with a little sweetness. The chocolate bitters don’t take over, but they add a subtle depth that works really well with the mezcal.Cheers y’all!
Ingredients
- 1½ oz · 45 mlmezcal
- ¾ oz · 22.5 mlSuze
- ¾ oz · 22.5 mlwhite vermouth (blanc)
- 2 dashesXocolatl Mole bitters
- grapefruit peel oil
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Express grapefruit peel oil over the surface.
- 5
Garnish with a grapefruit twist.
anatomyofadrink.com/cocktails/spring-blossom