At the halfway point of Negroni Week, we have the Mezcal Negroni Sour from Paul Mitri of Il Porcellino in Chicago. Containing both mezcal (I used Sombra created by wine expert Richard Betts) and reposado tequila, the cocktail is first dry shaken then ice is added to the cocktail shaker. In place of the saline solution, I simply gave the cocktail one crank from my salt grinder filled with Ono Hawaiian sea salt. This libation is a lovechild of a whisky sour, tequila shot and a Negroni.
1oz Mezcal
1/2oz reposado tequila
0.75oz Byrrh
1oz Campari
2 dashes saline soln (1:1 water to fleur de sel)
1 egg white
0.75oz orange juice
0.5oz lemon juice
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