A Negroni riff from Chicago’s Lena Brava that has some intriguing smoke and dark fruit notes Spiking the traditional bittersweet red aperitivo/Campari element of the drink with a splash of Mexican Amaro adds additional cherry and spice notes while also slightly increasing the bitterness. Using mezcal in place of gin lends a bit of smoke and tropical fruit aromas. The sweet vermouth has spice notes and a subtle fruitiness that works well with the Amaro and Campari and the grapefruit bitters help brighten the drink 1 oz Mezcal (Espadin variety) 1 oz Sweet Vermouth (Cocchi Vermouth di Torino and Carpano both work well here; I give a slight nod to the Cocchi for better balance) .75 oz Campari (or other red aperitivo of choice) .25 oz Amargo Vallet (Bitter Mexican Amaro from Angostura bark that has intriguing cherry and spice notes) 2 dashes Grapefruit Bitters (Bittermens, Scrappy’s, etc) *I also like to add a small pinch of salt to my Negronis before stirring to help the bittersweet flavors pop, but not needed Stir with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with a grapefruit twist (orange twist also works if no grapefruit on hand)