Panamericano: A Summery Negroni Riff
From Imbibe Magazine·View original →
coupe
Ingredients
- 1 ozcoconut-infused mezcal
- 1 ozCocchi Americano bianco
- 1 ozblanc vermouth (Aldama uses Dolin)
Preparation
- 1.
Stir all of the ingredients with ice, then strain into a chilled coupe, and garnish.
- 2.
Coconut-Infused MezcalCombine 200 grams of dried, unsweetened shredded coconut with 1 liter of mezcal in a sealable container. Infuse at room temperature for at least 48 hours. Strain and bottle for use.