Enté Tres Negroni from Adiõs

A spirited glass of ente tres negroni sits on top of a white table in front of a brown booth.

Beverage director José Medina Camacho of Birmingham‘s recently opened bar Adiõs presents a unique three-liquor Enté Tres negroni that will make you think twice about the classic cocktail. Combining toasty tequila, acidic Campari, and coconut rum liqueur, this playful negroni packs the perfect punch. Pro tip: A good saline solution for at-home bartending is 10:1 distilled water to salt. Shake until salt dissolves and store in a dropper vial.

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1 Drink

  • ½ ounce Campari
  • 1 ounce P. Quiles vermouth
  • 1 ounce Olmeca Altos Añejo tequila
  • ½ ounce Kalani Mayan coconut rum liqueur
  • 1 dash saline
  • Garnish: lemon twist
  1. In a mixing glass, add ice and then Campari, vermouth, tequila, and coconut liqueur.
  2. Add saline and stir.
  3. Strain into a double old fashioned glass filled with fresh ice, and garnish with lemon twist.
  • Recipe By
    José Medina Camacho of Adiõs in Birmingham
  • Contributing City

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