Aztec Negroni

COCKTAIL
Written By Nicole Borden

Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters

Bartender Stacey Swenson of Dante | New York
Yield: 1 cocktail

Adapted by StarChefs | February 2019

INGREDIENTS:

1 ounce Montelobos mezcal
¾ ounce Campari
½ ounce Martini & Rossi Rubino vermouth riserva
¼ ounce Lustau Pedro Jimenez Sherry
¼ ounce Tempus Fugit crème de cacao
3 drops Bittermens mole bitters
2 dashes spice tincture (cinnamon, nutmeg, cardamom, clove, star anise, allspice, juniper)
1 drop bird’s eye chile tincture
1 dash saline solution
Dehydrated blood orange wheel
TCHO chocolate

METHOD:

In a cocktail glass filled with ice, combine all ingredients and stir to chill. Strain into a rocks glass with ice. Garnish with orange wheel and grated chocolate.

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