Mezcal Negroni
(Photo: Photography: Ryan Szulc Food Styling: Claire Stubbs)

Mezcal Negroni

Mezcal Negroni

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The changing of the seasons doesn’t mean giving up on that ice-cold negroni at the end of a long day. Cybille St. Aude-Tate, co-founder Honeysuckle Provisions in Philadelphia, likes to unwind with her preferred fall drink, a negroni with mezcal rather than gin. She recommends Yola Mezcal, an artisanal, women-owned company making some of the best mezcal available in the states.



  • 1 oz mezcal (preferably Yola Mezcal)
  • 1 oz Campari
  • 1 oz sweet vermouth
  • 2 dashes grapefruit bitters
  • Grapefruit peel, for garnish


1. Fill a stirring glass or pint glass with ice and add mezcal, Campari, vermouth, and bitters. Stir until the outside of the glass is well-frosted, about 20 seconds.

2. Place a large ice cube in a rocks glass and strain drink over the cube. Using a y-peeler, cut a 1-inch slice of peel off a grapefruit. Pinch the grapefruit peel lengthwise over the glass, spraying the drink with the peel’s oils, then place the peel in glass and serve immediately.

Lead Photo: Photography: Ryan Szulc Food Styling: Claire Stubbs