A layered, flavorful Negroni variation from Joaquin Simó of Pouring Ribbons The grape mistelle base of the Bonal provides an anchoring richness that works well with the tropical fruit notes in mezcal, while the smokiness works with the bittersweet Cynar to give the requisite Negroni bitterness and the bitters provide an accent of rich spice 1 oz Mezcal 1 oz Cynar (bittersweet Amaro derived partially from Artichokes) 1 oz Bonal (French aperitif with a grape must base with gentian and quinine added that give a slight bitter finish) 1 dash Chocolate Mole Bitters Stir with ice, strain into chilled coupe. No garnish