How to Make a Smoke Amber by Jimmy Eng of Mandarin Bar (Penang)

A Negroni with a smoky, spicy twist? Jimmy Eng from the Mandarin Bar in Penang has a riff on the Oaxacan Negroni called Smoke Amber.

Swapping out sweet vermouth for a homemade yuzu kosho liqueur, Jimmy brings a punch of citrusy heat to the classic. Give it 10–20 revolutions of the bar spoon, and you get a smoky, spicy indulgence that’s hard to resist.

Ingredients:

45ml Mezcal

45ml Campari

45ml Yuzu kosho liqueur

1 dash Angostura bitters

Method:

Add all the ingredients in a rocks glass filled with a block of ice. Build the cocktail in the glass by giving it 10-20 stirs with a barspoon. Express orange peel and garnish with it.