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.

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  • 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


  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.

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