Ancho Chili & Strawberry Negroni
  1. Toast and break 1 dried ancho chili into pieces

  2. Combine 240ml mezcal with ancho chili pieces in a sealable container

  3. Seal and infuse for 24 hours

  4. Strain ancho chili mezcal through coffee filters

  5. Combine 240ml Campari with 16-18g freeze-dried strawberries in a sealable container

  6. Seal and infuse for 24 hours

  7. Strain strawberry Campari through coffee filters

  8. Combine 1 oz ancho chili infused mezcal, 1 oz strawberry Campari, 1 oz sweet vermouth, and 2 dashes chocolate bitters

  9. Stir the mixture

  10. Strain over a large rock

  11. Garnish with freeze-dried strawberries

Course🍹Beverage

Diets🌱Vegan🌾Gluten-free...

Category🍹Cocktail

Cuisine🇲🇽Mexican

Occasions🎉Celebration🎊Party

Season☀️Summer

DifficultyEasy ⏰

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