Smoky Cacao Negroni

Description: A bold twist on the classic Negroni, this mezcal-forward variation delivers an enticing bouquet of smoke, rich cacao, and subtle citrus. The bitter-sweetness of Campari mingles with dark chocolate notes and a hint of spice, perfect for sipping slowly and savoring every complex layer. Ingredients: - 1.5 oz artisanal mezcal (preferably espadín, with pronounced smoke) - 1 oz Campari - 0.75 oz cacao-infused sweet vermouth* - 2 dashes orange bitters - Grapefruit peel, for garnish - Pinch of smoked sea salt (optional, for aroma) Glass: Double old-fashioned (rocks) glass *Cacao-infused sweet vermouth: To infuse, combine 1 cup sweet vermouth with 2 tbsp cacao nibs in a sealed jar, steep at room temperature for 24 hours, then strain. Instruction: 1. Add mezcal, Campari, cacao-infused sweet vermouth, and orange bitters to a mixing glass with ice. 2. Stir until well chilled, about 20-30 seconds. 3. Strain over a large ice cube in a double old-fashioned glass. 4. Express grapefruit peel over the drink and drop it in. If desired, very lightly sprinkle the smoked sea salt on the peel for added aroma. Enjoy a smoky, chocolate-kissed reimagination of the Negroni that lingers long on the palate.