Beverage director José Medina Camacho of Birmingham‘s new bar spot Adiõs is changing the status quo of Mexican spirits with his take on the bold negroni. Using a house made vermouth blend, he brings us this playful cocktail that is both fresh and familiar.
1 part Punt e Mes
1 part Bonal
½ part P. Quiles vermouth rojo
1 ounce gin
1 ounce Campari
1 ounce Adiõs Sweet Vermouth Blend
Garnish: orange peel
Adiõs Sweet Vermouth Blend
Make the cocktail:
- In a mixing glass filled with ice, add gin, Campari, and vermouth. Stir until chilled, 10 to 15 seconds. Strain into a rocks glass over ice and garnish.
Make the Adiõs Sweet Vermouth Blend:
- Mix all ingredients in a container with a lid and store up to 1 month in the refrigerator.