Prepare your palate for the coming fall with this take on the Negroni from New York City’s La Contenta. Ditch summertime’s gin and use Tequila’s earthy cousin, raicilla.
Relatively new to the U.S., raicilla (pronounced rye-SEE-ya) is an agave-based spirit from Jalisco, the birthplace of Tequila. Sometimes called “Mexican moonshine,” the earthy, herbal flavors hover somewhere between Tequila and mezcal.
1¼ ounces La Venenosa Raicilla
1 ounce Campari
1 ounce sweet vermouth
Strip of orange peel, for garnish
In a mixing glass, combine all liquid ingredients with ice. Stir well, and strain into a chilled coupe glass. Garnish with orange peel.