“I remember Toby Maloney [of the Violet Hour and Pouring Ribbons], coming into my bar and asking for a White Negroni,” says Jeremy Oertel, a bartender and bar consultant in New York City. “He was very particular about it.” Mayahuel, where Oertel worked early on in his career, specializes in tequila and mezcal, so playing on Maloney’s request, he switched the Negroni’s traditional gin base for tequila. He then added Lillet Blanc for fruity roundness, as well as Salers, a gentian-flavored liqueur to give the drink its requisite bitter kick.
Cloud 9
Jeremy Oertel, Mayahuel | New York
Ingredients
Serving: 1
- 2 ounces tequila (preferably Siembra Azul Blanco)
- 3/4 ounce Lillet Blanc
- 3/4 ounce Salers Aperitif Gentiane Liqueur
Garnish: lemon peel
Directions
- Add all ingredients to a mixing glass.
- Add ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass (or a Nick & Nora if you're fancy enough to have one).
- Garnish with a lemon peel.