Happy Hour: The Jitney Negroni

For this Negroni-inspired cocktail, Leo Robitschek combines Campari (@campariofficial) and two types of vermouth with mezcal, coffee and absinthe. “All of my cocktails have a strong root in the classics while using modern-day flavors and techniques to create new, seasonal cocktails,” he says.

¾ oz. Campari
¾ oz. Mezcal
½ oz. Coffee-Infused Cinzano (@cinzano.official) Dry vermouth
½ oz. Cinzano Bianco vermouth
2 dashes of Absinthe
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: grapefruit twist

Combine all the ingredients in a mixing glass with ice. Stir to combine, then strain into a rock glass with a large ice cube. Garnish.

Leo Robitschek (@lrobitschek), The NoMad, (@thenomadhotel) New York City

Text and Photo from Imbibe Magazine 

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