In this take on the classic Negroni, one part joven mezcal meets one part high-quality vermouth (for a little sweetness), and one part bitter liqueur (Campari and Cappalletti combined). A few drops of saltwater solution act to balance out the bitterness from the liqueurs and the citrus juices. The result is is a flavor with rounded edges, a lighter flavor, and a citrusy finish, that's ideal for brunch.
If you're unfamiliar with mezcal, it's tequila’s smokier and more complex cousin; made by distilling the charred leaves of the maguey plant (itself a cousin of the blue agave plant, from which tequila is made).
- 1 oz. Los Nahuales joven mezcal
- 1 oz. Cocchi Americano vermouth
- ½ oz. Campari
- ½ oz. Cappelletti
- ¾ oz. fresh squeezed grapefruit juice
- ¼ oz. fresh squeezed lime juice
- 10 drops of saltwater solution (about half of an eyedropper) *
* To make saltwater solution: dissolve one part salt into one part water.
Shake and double strain into a coupe glass. Take one grapefruit peel and squeeze, expressing oils over glass.
Lyn65 Restaurant & Bar is a dining and drinking oasis in an otherwise nondescript strip mall. The bar opens at 4pm; dinner is served beginning at 5pm. Sunday brunch begins at 10am.
6439 Lyndale Ave. South
Minneapolis, MN 55423