A New Take On an Old Favorite: The Mezcal-Port Negroni

Cousin Eddie cocktail
Photo by Tom Arena

Courtesy Josh Rosenmeier, bartender, Bia, Rhinebeck, NY

This riff on the Negroni was intended initially for a holiday menu, says Josh Rosenmeier, the bartender who devised the drink for Bia, an Irish restaurant in New York’s Hudson Valley region. Its name is a reference to Randy Quaid’s cringeworthy character in the 1989 film National Lampoon’s Christmas Vacation. However, this robust sipper, enriched with tawny Port and coffee-infused Campari, would also be ideal for the cooler fall weather ahead.

The Cousin Eddie

Ingredients
  • 1 1/2 ounces Del Maguey Vida Mezcal
  • 1 ounce 10-year tawny Port
  • 1 ounce coffee bean-infused Campari (recipe below)
  • Orange twist, for garnish
Directions

In mixing glass, stir all ingredients with ice, except garnish. Strain over large ice cube into rocks glass. Garnish with orange twist.

Coffee bean-infused Campari

Add 2 whole coffee beans and 4 ounces Campari to glass jar. Cover, and let infuse overnight or up to 24 hours. Strain into clean jar, and discard coffee beans. Sealed, infused Campari will keep indefinitely. Yields 4 ounces.

Published on July 31, 2021