Swap the gin in a Negroni for mezcal and the drink changes character entirely. Where gin gives botanical-juniper, mezcal gives smoke and earth. The Campari and vermouth stay; they were the supporting architecture. Now they support smoke instead of pine.
Ingredients
- Mezcal espadín 30ml
- Campari 30ml
- Sweet vermouth 30ml
- Orange peel to garnish
Method
- Combine all ingredients in a mixing glass with ice. Stir for 30 seconds (you want chill and some dilution; not extreme).
- Strain into a chilled rocks glass over one large ice cube.
- Express an orange peel over the surface, then drop the peel in.
Which mezcal
Use a mid-priced mezcal espadín, not the artisan rare ones. Del Maguero Vida, Ilegal Joven, Bozal Ensamble all work and cost reasonable money. Expensive single-village mezcals are wasted at 30ml in a Negroni.
The smoke balance
30ml of mezcal is enough to read as smoky without dominating. Going to 45ml unbalances the drink. If you want a smokier read, use a smokier mezcal at 30ml instead of more of a lighter one.
Where it comes from
The Mezcal Negroni emerged in the early 2000s as mezcal was finding its second wave outside Oaxaca, with bartenders in New York, Mexico City, and London independently swapping gin for espadín in the original 1919 template. Phil Ward at Mayahuel in New York is often credited with popularising the swap around 2009, alongside a wider mezcal moment that reframed the spirit as a stirred-cocktail base rather than a shot. The drink mattered because it proved a smoky agave spirit could carry a classic structure as well as gin did, opening the door for mezcal substitutions across the canon.
In Petaling Jaya, the Mezcal Negroni tends to be ordered after dinner by guests already familiar with the original, often paired with grilled or charred food from a nearby kitchen because the smoke meets char on its own terms. It sits on our list as the bridge between the gin-led Negroni and the agave end of our shelf.
Variations
Half-and-half: 15ml mezcal + 15ml gin instead of 30ml of either. Gives botanical-smoke complexity.
Mezcal Boulevardier: use bourbon-mezcal split for a deeper-bodied version.
Mezcal Old Pal: mezcal + Campari + dry vermouth. Drier, more savoury.
Related
- Negroni (the original)
- Boulevardier
- White Negroni
- Scented Negroni (our house signature)
Frequently asked questions
What glass is the Mezcal Negroni served in?
A rocks glass over one large ice cube, the same as a classic Negroni. The single big rock dilutes slowly so the smoke stays present across the 15 to 20 minute drinking window. A coupe loses the big-rock pacing that the drink is built around.
Can I substitute the mezcal with tequila?
You can, and you'll get a Tequila Negroni, which is a perfectly nice drink but loses the smoke that defines the Mezcal Negroni. Tequila is roasted in stainless steel; mezcal is roasted in earthen pits with hardwood and stones, which is where the smoke comes from. If you want the smoke, mezcal is non-negotiable. Espadín is the workhorse; avoid the rare single-village mezcals here (wasted at 30ml in a stirred drink).
How strong is the Mezcal Negroni?
Around 24 to 27 percent ABV in the glass before the big rock melts, dropping to about 20 to 22 percent across the drinking window. Same neighbourhood as a classic Negroni. The mezcal's smoke perception makes the drink feel stronger than it is; the actual alcohol load is similar to the gin original.
Where can I order a Mezcal Negroni in PJ or KL?
On request at Dissolved Solids in Damansara Kim, Petaling Jaya (43-1 Jalan SS20/11, Tue to Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) and at Soluble Solids in SS2, Petaling Jaya (50-1 Jalan SS2/24, Wed to Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both bars are in Tatler Asia Top 20 Bars 2025/26. Built with Del Maguey Vida by default; ask for a smokier mezcal if you want it heavier.
What food pairs with the Mezcal Negroni?
Smoke meets smoke. Grilled and chargrilled food. Wagyu yakiniku, sambal-grilled fish (ikan bakar), satay, smoked brisket, taco al pastor. Charcoal-grilled vegetables (corn, peppers, eggplant). The mezcal's smoke lines up with the grill's char. Avoid anything delicate or cream-based; the smoke steamrolls them.