A New Take On an Old Favorite: The Mezcal-Port Negroni | Wine Enthusiast
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A New Take On an Old Favorite: The Mezcal-Port Negroni

Courtesy Josh Rosenmeier, bartender, Bia, Rhinebeck, NY

This riff on the Negroni was intended initially for a holiday menu, says Josh Rosenmeier, the bartender who devised the drink for Bia, an Irish restaurant in New York’s Hudson Valley region. Its name is a reference to Randy Quaid’s cringeworthy character in the 1989 film National Lampoon’s Christmas Vacation. However, this robust sipper, enriched with tawny Port and coffee-infused Campari, would also be ideal for the cooler fall weather ahead.

The Cousin Eddie


1 1/2 ounces Del Maguey Vida Mezcal
1 ounce 10-year tawny Port
1 ounce coffee bean-infused Campari (recipe below)
Orange twist, for garnish


In mixing glass, stir all ingredients with ice, except garnish. Strain over large ice cube into rocks glass. Garnish with orange twist.

Coffee bean-infused Campari

Add 2 whole coffee beans and 4 ounces Campari to glass jar. Cover, and let infuse overnight or up to 24 hours. Strain into clean jar, and discard coffee beans. Sealed, infused Campari will keep indefinitely. Yields 4 ounces.