Negroni, Rosemary Mezcal

https://www.liquor.com/recipes/rosemary-mezcal-negroni/

INGREDIENTS

• 1 ¼ ounces mezcal
• 1 ounce sweet vermouth
• 1 ounce rosemary-infused Campari*
• grapefruit peel garnish
• rosemary sprig garnish

DIRECTIONS

1. Add the mezcal, sweet vermouth and rosemary-infused Campari into a mixing glass with ice and stir until well-chilled.

2. Strain into a rocks glass over fresh ice.

3. Express oil from a grapefruit peel over the surface of the drink and discard.

4. Garnish with a rosemary sprig. (Optional: Using a kitchen torch, flame the rosemary until it smokes and extinguish before serving.).

Rosemary-infused Campari

• In a large Mason jar, combine 12 ounces of Campari and 4 rosemary sprigs and seal. Let sit at room temperature for 24 hours, shaking occasionally. Strain solids and keep the infused Campari in the refrigerator for up to one month.