It's not a huge leap to swap out a botanical gin for a slightly herbal agave spirit, but this Negroni variation from Meaghan Dorman, bar director at The Raines Law Room in New York, gets a touch of mellow richness and a hint of vanilla by pairing aged tequila with Gran Classico, a nuanced, aromatic aperitif that has some of Campari's bittersweet character. The drink is smooth and soft, almost butterscotch-y.
Dorman's original recipe calls for equal parts of each ingredient. This is where your personal taste comes in: If you're craving something a bit less sweet, try adding an extra quarter ounce of tequila.
To make a big batch of this cocktail, multiply each ingredient by the number of drinks you'd like to make, and add about 25% of the total volume in water. (Use filtered if you don't love the flavor of your tap water.) For example, to make eight portions of the drier version of the Swiss Cartel, add 8 ounces Carpano Antica, 8 ounces Gran Classico, 10 ounces reposado tequila, and 6 1/2 ounces water to a resealable 34-ounce or 1-liter jar or bottle. Refrigerate until ready to serve, then pour into individual ice-filled rocks glasses.
- 1 ounce (30ml) Carpano Antica sweet vermouth
- 1 ounce (30ml) Gran Classico
- 1 to 1 1/4 ounces (30 to 37ml) reposado tequila, such as Pueblo Viejo
- Orange twist, for garnish
Add sweet vermouth, Gran Classico, and tequila to a mixing glass and fill with ice. Stir until well chilled, about 15 seconds.
Add a large ice cube to a rocks glass. Strain cocktail into rocks glass. Express orange twist over drink and add as garnish. Serve immediately.
Mixing glass and cocktail strainer