Skip to Content
Recipes

Mezcal Unión’s Smoky Negroni

A smooth-drinking mezcal made from a mix of espadin and tobalá agave adds subtle, delicious notes to this Mezcal Negroni.

Smoky Negroni

Mezcal Union Viejo Smoky Negroni.

Seven years ago, before I’d ever heard of a Mezcal Negroni, I took part in a magical trip to Oaxaca with the brand Mezcàl Union. The young, Mexico City-based founders brought a group made up of restaurateurs, bartenders, and other industry types to a palanque, or distillery, to see the different types of agave grown in the hilly desert terrain, meet the farmers, and have a party. 

Women from a nearby town prepared lunch with freshly made tortillas, guacamole, and grilled meats, and we sipped several expressions of Mezcàl Union, sitting on a hillside patio overlooking a meandering stream. It didn’t suck. 

And then it somehow got even better. About 25 members of the group hiked about a quarter-mile up a hill, within view of passing herders and their goats, to a clearing. There, we drank more Mezcal Uniòn and sat in a circle, and the founders asked each attendee to speak to the group about what they did and why they came. 

For the rest of the afternoon and into the evening, we ate, drank, and even learned how the process of making mezcal gets started: by throwing piñas, the trimmed hearts of the agave, into a smoldering pit and covering them with hot rocks. (The juice from the piñas is later distilled, twice.) Then the generators cranked up and a DJ from Mexico City, also a co-founder of the brand, played an eclectic set that energized the makeshift dance floor, kicking it off with The Coasters' classic "Down in Mexico."

Another thing we learned that day is the difference between the types of agave used to distill mezcal. Until that point, I’d only ever tasted espedin; after a sip of the smoother yet still subtly smoky tobalá mezcal, I quickly understood the difference—and craved more tobalá.

Tobalá, sometimes called the king of agaves, is rarer and thus more expensive. Mezcal Uniòn now offers a blend that includes tobalá, Mezcal Union El Viejo, that is more accessible (and can be found for under $50 per bottle). Cooked with oak and cinnamon, this mezcal adds alluring notes to a Mezcal Negroni, as in the recipe below. 

Mezcal Unión Negroni

Mezcal Unión Negroni

Recipe by Mezcal Unión
0.0 from 0 votes
Servings

1

servings
Prep time

5

minutes
Cooking time

0

minutes

Ingredients

  • 0.5 oz 0.5 Mezcal Unión El Viejo

  • 0.5 oz 0.5 Campari

  • 0.5 oz 0.5 Sweet Vermouth

  • Orange Twist or Wedge

Directions

  • Add all the ingredients to a rocks glass filled with ice and stir until diluted.
  • Garnish with an orange twist or wedge.
  • Enjoy!

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

From Lagoon to Lunch: A Blue Crab Salad Born in Burano

A fresh blue crab salad from Burano made with tomatoes, olive oil, and local crab - how fishermen turned an invasion into a summer recipe.

July 15, 2025

When Risotto Met Shrimp & Grits in the South Carolina Lowcountry

This coastal South Carolina twist on risotto marries northern Italian tradition with Lowcountry innovation.

July 15, 2025

Baked, Fried, or Simmered Raw: Which Meatball Is Best?

Vinny DelGiudice of Always from Scratch tested baked, fried, and simmered raw meatballs to see which method creates the best flavor and texture. His results show that sometimes the best choice is simply the one that brings everyone to the table.

July 14, 2025

Appetito’s Andrew Cotto Receives a 2025 Giambelli Culinary Award

The Italian Language Foundation's 2025 Giambelli Culinary Award winners included Appetito's co-founder Andrew Cotto

July 11, 2025

Sicilian Spirits and Tuscan Sweets Take Over Portrait Milano

Portrait Milano hosted Sicily's Morgana Cocktail Bar alongside a new Sammontana gelato kiosk bringing Tuscan sweetness to Milan all summer.

See all posts