Native Negroni

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

Ingredient	Amount	cl	oz	parts
Mezcal	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Rosemary-Infused Orange AperitifSource suggests this bottle (not required): Aperol	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Rosé aperitif wineSource suggests this bottle (not required): Cocchi Rosa Americano	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Hibiscus Agua Fresca Concentrate	15 ml	1.5 cl	0.5 oz	1 part
Creole BittersSource suggests this bottle (not required): Peychaud's Aromatic Cocktail Bitters	2 dash	—	—	—
Orange (optional)	1 piece	—	—	Optional

Garnish: Exactly one broad orange peel, expressed and tucked beside the ice

1. 01

   Prepare the chilled hibiscus concentrate and rosemary-infused orange aperitif in advance from the source subrecipes.

2. 02

   Pre-chill one rocks glass and cut exactly one broad orange peel.

3. 03

   Measure mezcal, rosemary-infused orange aperitif, rosé aperitif wine, hibiscus concentrate, and Creole bitters into a mixing glass.

4. 04

   Fill with hard ice and stir for about thirty seconds until cold and diluted.

5. 05

   Strain into the chilled rocks glass over exactly one large clear ice cube.

6. 06

   Express the single orange peel over the drink, rub it around the rim, tuck it beside the ice, and serve.

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