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Intro

I made this cocktail for my friend’s cocktail series she coordinated for her team.  It’s a take on the traditional negroni made with mezcal (obviously) instead of gin and rosemary-infused amaro/aperitivo.  I do NOT like Campari or Aperol, but if you do or just have these lying around, feel free to use these for the amaro/aperitivo just know it will be a sweeter cocktail than the one I make here.  This cocktail is relatively easy to make and the torched rosemary sprig smells amazing, plus it adds some flair if you have friends over.

Regarding amaro and vermouth -- I can go on and on about what these are, the differences, brands, etc. so will rely on you to ask questions otherwise this intro can be incredibly long.  The brand of amaro I use is from a favorite distiller of mine called Forthave, based in Brooklyn, NY.  I was first introduced to their gin, which is LOVELY, at a tasting at my local and favorite wine shop near my office; I drink this gin neat or on the rocks as it is more viscous (it’s unfiltered) and would be a big waste in a cocktail imo.  I’ll probably do a dedicated post to this brand so won’t go into too much here; TLDR I would give these guys a try if you can find them in your area!  Make sure to not use their Amaro but their Aperitivo liqueur because their Amaro is better suited for a digestif (i.e. their Aperitivo is lighter and better suited for cocktails).

The brand of sweet red vermouth I use is called Bordiga, a vermouth producer from Piedmont, Italy.  They should be more readily available throughout the US (vs. Forthave), but some standard brands that produce sweet red vermouth are Cocchi, Dubonnet, Martini & Rossi, and Noilly Prat.

I use Del Maguey mezcal for this cocktail, specifically their Vida mezcal, which is a Blanco mezcal they created for mixology so it’s more neutral and you won’t have to waste your fancy sipping mezcal.  Another great option for a cocktail mezcal is the Ilegal Mezcal Joven.

Multi-day prep~

For the rosemary-infused amaro (24 hrs before; enough for 6 cocktails):

• 6 oz Amaro/Aperitivo (I use Forthave’s Aperitivo; can use others like Campari)

• 2 - 3 fresh rosemary sprigs

For cocktails (day of):

• Mezcal (I use Del Maguey Vida)

• Sweet red vermouth (I use Bordiga Rosso)

• Rosemary-infused aperitivo (from above)

• Ice for mixing + big ice cubes for serving

• Garnish: torched rosemary sprig

Prepare rosemary amaro/aperitivo (24 hrs before):

1. Combine amaro/aperitivo and rosemary sprigs in a Mason jar (or other sealable container)

2. Leave at room temperature for 24 hours, giving it a flip/mix occasionally

For each cocktail (day of):

1. Combine 2 oz mezcal, 1 oz sweet red vermouth, and 1 oz of rosemary-infused amaro/aperitivo with ice in a cocktail mixing glass 

2. Stir for ~ 30 seconds

3. Strain over fresh ice (preferably larger ice cube(s)) in a rocks glass

4. Use a kitchen torch or the fire from your gas range to torch the top of a whole rosemary sprig until flaming, extinguish, and garnish your drink

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