Say it isn't so! Mezcal? In a Negroni?

The new thing, according to Eater.com, is a Mezcal Negroni.

Wrong on so many levels.

I complained last November about this new notion that you could make a decent cocktail by mixing the assertive flavors of Mezcal (or Tequila, or bourbon, for that matter) with Campari. Did anyone at Eater listen? Seems not.

Back in 2013, I celebrated the promotion known as Negroni Week by calling attention to the Negroni's subtle, civilizing qualities. And in Florence, I made a pilgrimage to the very birthplace of the Negroni.

Now, I've been one of Eater's regular contributors since they started a Seattle edition. I've stuck with them through a procession of lively, well-connected, and clued-in editors. But how does Eater repay my devotion? With apostasy. Mezcal indeed.