Asada Negroni

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Asada Negroni ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
MezcalSource suggests this bottle (not required): Montelobos Espadin Mezcal	37.5 ml	3.8 cl	1.3 oz	5 parts
Pineapple	1 piece	—	—	—
Sweet VermouthSource suggests this bottle (not required): Cinzano 1757 Rosso	30 ml	3 cl	1 oz	4 parts
Red bitter aperitifSource suggests this bottle (not required): Campari	15 ml	1.5 cl	0.5 oz	2 parts
Chile liqueurSource suggests this bottle (not required): Ancho Reyes Chile Liqueur	7.5 ml	0.8 cl	0.3 oz	1 part
Saline Solution	1 dash	—	—	—

Garnish: Exactly one small grilled pineapple slice with a light ancho chile dusting

1. 01

   One to two days ahead, remove pineapple skins with minimal flesh and grill both sides until about 80 percent blackened.

2. 02

   Infuse one pineapple's grilled skins per liter of mezcal for 24 to 48 hours, then fine-strain completely.

3. 03

   Pre-chill one old-fashioned glass and prepare exactly one small grilled pineapple slice with a light ancho chile dusting.

4. 04

   Measure the infused mezcal, sweet vermouth, red bitter aperitif, chile liqueur, and saline into a mixing glass.

5. 05

   Fill with hard ice, stir until thoroughly cold, strain into the chilled glass, and top with compact crushed ice.

6. 06

   Set the single prepared pineapple slice at the rim and serve without another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.