Deep Fake Negroni

Bartender Cameron Winkelman of Manhatta Restaurant | New York

Adapted by StarChefs

Deep Fake Negroni


Lemongrass-Infused Mezcal:

  • 12 grams lemongrass tea
  • 1 liter mezcal

Deep Fake:

Yield: 1 liter

  • 12 ounces Kina L'Aéro d'Or
  • 5 ounces dry vermouth
  • 5 ounces blanc vermouth
  • 2 ounces St. Germain
  • 24 dashes verjus
  • 24 dashes lemon bitters
  • 250 grams frozen strawberries

To Assemble and Serve

Yield: 1 cocktail

  • 3 drops Corto Agrumato-Method Lemongrass and Basil Olive Oil
  • Lemon peel


For the Lemongrass-Infused Mezcal:
In a nonreactive container, infuse lemongrass tea and mezcal for 1 hour at room temperature. Strain through a coffee filter and reserve.

For the Deep Fake Negroni:
In a large, nonreactive container, combine all ingredients and 12 ounces Lemongrass-Infused Mezcal. Let infuse overnight at room temperature. The next day, strain through a chinois. Strain again through a coffee filter. Transfer to an airtight container, label and reserve.

To Assemble and Serve:
In a mixing tin with ice, add 3 ounces Deep Fake Negroni. Stir, then strain into a chilled Nick and Nora glass. Garnish with olive oil. Express lemon peel over top.