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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
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