Oaxacan Negroni

The classic Oaxacan Negroni, created by Phil Ward at Death & Co in New York City in 2007, typically calls for approximately 1 ounce of reposado tequila, 0.75 ounce of mezcal, 0.75 ounce of Campari, and 0.75 ounce of sweet vermouth. It is stirred and served over a large ice cube in a rocks glass with an orange peel garnish.

The Oaxacan Negroni was created in 2007 by bartender Phil Ward at Death & Co, an influential craft cocktail bar in New York City's East Village. It became one of the defining cocktails of the modern speakeasy movement and is widely considered a contemporary classic.

A traditional Negroni uses gin as its sole base spirit, while the Oaxacan Negroni splits the base between tequila and mezcal, giving the drink an earthy, smoky agave character. The Campari and sweet vermouth components remain similar, but the agave spirits fundamentally change the flavor profile.

A reposado tequila is the traditional choice because its brief oak aging adds depth without overpowering the mezcal, while an espadín mezcal provides the smoky backbone the drink is known for. Phil Ward's original Death & Co recipe typically called for brands like Del Maguey for the mezcal component.