The Negroni Goes Oaxacan
Our man Rick Regan, a restless mixologist, has invented a terrific summer cocktail called the Too Far. “It’s a Oaxacan riff on the Negroni,” Rick explains, “named after my good friend Mark ‘Too Far’ Nuccio, principal clarinet of the Houston Symphony Orchestra, who likes to take practical jokes just a little too far.”
The Too Far substitutes mezcal for gin, and Cynar, the artichoke-inflected amaro, for the more typical Campari. Ancho Reyes liqueur is added to amp up the smokiness. And then there’s the call for smoked ice cubes—the final (and optional) touch that takes this drink “too far.”
Smoked ice cubes, you say? Making them is easy: Place ice cubes in a baking pan on a smoking BBQ grill. The smoke will attach to the ice before it melts. Then simply pour the water back into the mold and re-freeze it.
One serving equals:
- 1 oz. mezcal (Del Maguey, Chichicapa)
- 1 oz. sweet vermouth (Carpano Antica)
- .5 oz. Cynar
- .5 oz. Ancho Reyes Liqueur
- 4 dashes chocolate bitters (Fee Brothers Chocolate Aztec)
- 2 dashes grapefruit bitters (Fee Brothers)
Add all to a mixing glass and stir with ice. Strain into a rocks glass over smoked ice.