Houji-Pu’er Mezcal Negroni
Glass: Double Rocks
2 oz Infused Mezcal / Campari blend
1 oz Infused Vermouth
In a mixing glass, place 1 large ice cube. Add 2oz of Infused Mezcal / Campari blend. Add 1oz of Infused Vermouth. Stir until well chilled and pour into a rocks glass with a fresh large ice cube. Garnish with a manicured orange twist.
Mezcal / Campari Infusion
750 mL Campari
20 grams of Houjicha
Add to a 1500 mL Mason Jar, shake, and cold brew for 24 hours, shaking from time to time. Strain into a mason jar and reserve.
Sweet Vermouth Infusion
11 grams Patagonia Super Berry
7 grams Tuo Cha (1 Small Cake)
375ml Carpano Antica Vermouth
Add to Mason Jar, shake, cold brew for 24 hours, shaking from time to time. Strain into a mason jar and reserve.
Place Tuo cha in small gaiwan and rinse briefly with boiling water. Discard the water.
After 5 minutes, the Pu’er has blossomed and is ready to add to the jar with the other ingredients.
Cover the gaiwan, allowing to bloom in the heat and moisture, ensuring there is no excess water.
Add the Pu’er Tuo Cha, Carpano Antica vermouth, and Patagonia Super Berry and follow the remaining directions above.