Oaxacan Negroni

This modern classic pulls from the Boulevardier and the Manhattan, with one small but important tweak.

Invented during Prohibition, this bourbon twist on the Negroni was American writer Erskine Gwynne’s signature drink. The cocktail shares its name with Gwynne’s publication “The Boulevardier.”

This classic gets kicked up with the sultry, smoky flavors from Montelobos® Mezcal Espadín, and Ancho Reyes® Original chile liqueur made from sundried poblano peppers.

The Americano was first served in creator Gaspare Campari’s bar, Caffé Campari, in the 1860s. This mix of Campari, sweet vermouth, and soda was the direct predecessor to the Negroni and was so named because of its popularity among American expats.

This Negroni takes classic ingredients and melds them with contemporary tastes. Filtered coffee not only brings out underlying warmer notes, but also adds boldness to the deeply complex cocktail.