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Cool Plates features dishes from across the country to help inspire chefs' creativity.

Mixologist Michael Flannery replaces the gin that would typically go in a classic Negroni with a smoky mezcal, giving the drink a completely different personality.

He mixes one ounce of mezcal with an ounce of Campari and half an ounce each of dry and sweet vermouth. He adds a dash of grapefruit bitters, shakes it, pours it into a cocktail glass and garnishes it with a grapefruit twist.

Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary