“I've been chasing the idea of hops (or hoppy flavors) with citrus in a bitter cocktail for a long time. My first real attempt was a drink called Anchor End, served at a Death & Co NYC in 2018. It had the right instincts but never quite cohered. The culprit, I was pretty sure, was the Bruto Americano: exceptionally bitter and far drier than Campari, it kept throwing off the balance in a Negroni-style drink no matter how I adjusted things. The solution finally arrived in 2025, when I tasted a Negroni riff at Attaboy Nashville made with equal parts mezcal, Bruto Americano, and Cocchi Americano. Turns out you don't fight the Bruto's dryness, you pair it with something rich enough to compensate for the missing sugar. Buoyed with that knowledge, I rebuilt the drink the way I'd always imagined it. No. 3 Gin has grapefruit peel as an aromatic plus a strong piney juniper note that pulls those qualities out of both Americanos. A half ounce of Avallen calvados brings juicy green apple, some depth, and a cool crispness. The result is something like a hopped apple cider Negroni—thirst-quenching in the best way.” —MB