A man in a blue shirt behind a bar pushes an Adiõs Negroni into view.
Image by Sarah Poole

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.

recipe heading-plus-icon

yields

1 drink

    Adiõs Sweet Vermouth Blend
  • 1 part Punt e Mes
  • 1 part Bonal
  • ½ part P. Quiles vermouth rojo

  • Negroni
  • 1 ounce gin
  • 1 ounce Campari
  • 1 ounce Adiõs Sweet Vermouth Blend
  • Garnish: orange peel
steps

Make the cocktail:

  1. 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: 

  1. Mix all ingredients in a container with a lid and store up to 1 month in the refrigerator.
  • Recipe By
    José Medina Camacho of Adiõs in Birmingham
  • Contributing City
    Birmingham
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