Rosa Amargo from Mayahuel, NYC

[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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Rosa Amargo from Mayahuel, NYC

About This Recipe

Yield:Makes 1 cocktail
Active time:3 minutes
Total time:3 minutes
Special equipment:Mixing glass, stirrer
This recipe appears in: How to Make Mayahuel's Rosa Amargo


  • 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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