In addition to the tequila yuzu cocktail I made with Jose Cuervo Tradicional, I also wanted to do a tequila mezcal cocktail. After a few tries the drink turned out to be this tequila Campari cocktail with a hint of mezcal.
The first variation of this drink had equal parts tequila and mezcal along with some other ingredients that I don’t quite remember anymore. While sipping it, the husband and I felt it was a little boring. For round two, I switched out the other ingredients for sweet vermouth and Campari and bumped back the mezcal just a bit. It was sort of a play on a negroni if you will. And it was good, but I felt it still needed tweaking.
So, after mentally running through all the bottles in my liquor library (which is quite big), I remembered the bottle of Cynar I bought while in Sacramento last month. I swapped that out for the sweet vermouth, adjusted the ratios and this tequila Campari cocktail was just where I wanted it to be.
It has hints of smoke from the mezcal but it’s not overpowering. Campari and Cynar add bitterness to the drink while the reposado tequila forms the backbone. And while we are talking about tequila, be sure to pick up a 100% agave tequila like Jose Cuervo Tradicional instead of a mixto like Jose Cuervo Especial. It does make a difference in the drink.
- 1 ounce reposado tequila (I used Jose Cuervo Tradicional)
- ½ ounce Campari
- ½ ounce Cynar
- ¼ ounce mezcal (I used Del Maguey Vida)
- 2 dashes orange bitters
- Orange peel for garnish
- Add all ingredients except for garnish into a mixing glass and fill with ice.
- Stir and strain into a rocks glass with one large ice cube.
- Garnish with an orange peel after twisting over the glass.
Note: This post is sponsored by Jose Cuervo, but my opinions, pictures and the recipe are all my own.