Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Great homemade coffee with James Hoffmann.
Sid Datta of Cunard Tavern in East Boston turned us on to this subtly smoky, slightly fruity version of the classic negroni, which replaces the gin with tequila. Reposado tequila has been aged up to a year, which gives it more nuance and less bite than a blanco. Anejo tequilas—aged for more than a year—would be too robust.
ounces reposado tequila
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT