A Negroni on a light blue surface
Photography, Courtesy of Botanist

Botanist’s Tequila Negroni

This unique take on the Negroni (dubbed the "¡Que Padre!") is made with cranberry-infused tequila.

Botanist, the Fairmont Pacific Rim’s Michelin-recommended restaurant in Vancouver, serves up a Negroni-esque cocktail that’s made with tequila and leans heavily on citrus and tartness from cranberry-infused tequila.

A Negroni on a light blue surface

Botanist's Tequila Negroni

Botanist Restaurant's unique take on the Negroni, made with cranberry-infused tequila.
Course cocktail, drink
Cuisine Italian, Mexican
Servings 1 drink


  • ice
  • ¾ oz cranberry-infused Altos Blanco Tequila see note
  • ¾ oz Lustau White Vermouth
  • ¾ oz Aperol
  • 1 dash orange-blossom water
  • grapefruit zest for garnish


  • Fill a mixing glass with ice. Top with cranberry-infused Altos Blanco Tequila, Lustau White Vermouth, Aperol and orange-blossom water. Stir to chill. Strain into a rocks glass, add a large ice cube and garnish with grapefruit zest.


To make cranberry-infused tequila, add 150 g of wild bog cranberries that have had their skins split to 750 mL of Altos Blanco Tequila. Let stand at room temperature for 48 hours. Strain and store in the fridge.
Share this article: