Rosa Amargo from Mayahuel, NYC

Rosa Amargo from Mayahuel, NYC
  • Yield:Makes 1 cocktail
  • Active time:3 minutes
  • Total time:3 minutes
This recipe appears in:
How to Make Mayahuel's Rosa Amargo

[Photograph: Linda Xiao]

Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist. The grapefruit liqueur, Combier Pamplemousse Rose, is available online and at well-stocked liquor stores.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1 1/2 ounces Del Maguey Vida mezcal
  • 1/2 ounce Combier Pamplemousse Rose Liqueur
  • 1/2 ounce Dolin Blanc vermouth
  • 1/3 ounce Campari
  • Grapefruit twist

Directions

  1. 1.

    Fill a mixing glass with ice. Add mezcal, grapefruit liqueur, Dolin Blanc, and Campari. Stir until well chilled, about 20 seconds. Strain into chilled cocktail glass.

  2. 2.

    Express grapefruit oils on top of the glass by twisting peel skin face-down over the drink and rubbing the peel along the glass's rim. Discard twist and serve.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: