The original Tia Juano is a spirit-forward tequila drink with French vermouth (it’s hard to know whether blanc or dry would have been used) and a touch of Campari. I brought the proportions from the book’s 4:3:1 ratio to a more traditional Negroni structure, adding in a touch of apricot liqueur. It’s a really nice summery Negroni variation that’s kind of a bittersweet stone-fruit gummy.

This is the “root drink” for this month’s recipes. It was one of those cocktails that I thought up, tried, and loved right away! This spirit-forward, bittersweet drink is adjacent to two well-known agave-based Negroni riffs: the Rosita (tequila, sweet vermouth, dry vermouth, aperitivo liqueur) and the Oaxacan Negroni (mezcal, sweet vermouth, Campari). For a little extra bitterness, opt for a grapefruit twist; orange works great here, too.