June 23, 2024

The Salt and Smoke Negroni

By Christopher Ellis-Jacobs

Like the best beach bonfires, where each log builds upon the last to create a memorable blaze, The Salt and Smoke Negroni layers complex ingredients to craft an unforgettable experience. This drink combines the smoky depth of mezcal with the herbal bitterness of Campari and the nuanced, aromatic flavors of Cocchi Americano. The addition of Cynar and Fernet Branca infuses it with an intriguing herbal complexity, while a pinch of sea salt and orange bitters ties these elements together with a hint of citrusy brightness.

Print Recipe

Makes

drink

Ingredients

1 ounce Mezcal
1 ounce Campari
½ ounce dry vermouth
½ ounce Cocchi Americano
¼ ounce Cynar
¼ ounce Fernet Branca
2 dashes of orange bitters
Pinch of sea salt

Instructions

Stir ingredients with ice, strain into a rocks glass filled with fresh ice, and garnish with a slice of orange.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.