Description
SUPERBUENO’s Mexican take of the classic Negroni cocktail uses tequila infused with grilled pineapple skin.
Ingredients
Units
Scale
- 1oz Grilled Pineapple Skin Infused Espolon Blanco**
- .75oz Cinzano 1757 Rosso Vermouth
- .5oz Campari
- .5oz Ancho Reyes Barrica
- Dash of Saline
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Garnish: Orange coin (slice), ancho chili powder
-
Glassware: Rocks
-
Ice: Crushed
Instructions
Method: Combine the ingredients in a mixing glass and stir. Fill a rocks glass with crushed ice. Strain the cocktail over the ice. Place an orange slice on top, and lightly dust the slice with ancho chili powder. Add two straws.
**Grill pineapple skins until they are charred and caramelized. Let them cool, then infuse with Espolon Blanco tequila for at least 24 hours. Strain the infusion before using.
- Prep Time: 1 min
- Category: Cocktails
- Method: Mixing
- Cuisine: American