Italian Vaquero
(courtesy of Mark Johnson, architect/home bar owner in Reno. Serves 1)
1½ ounces Mezcal
½ ounce sweet vermouth
½ ounce dry vermouth
½ ounce Campari
1 dash Angostura bitters
Stir, then garnish with burned orange peel.
Italian Vaquero
(courtesy of Mark Johnson, architect/home bar owner in Reno. Serves 1)
1½ ounces Mezcal
½ ounce sweet vermouth
½ ounce dry vermouth
½ ounce Campari
1 dash Angostura bitters
Stir, then garnish with burned orange peel.
Discover new products, thriving traditions, and exciting food events, festivals, restaurants, and markets – all of the elements that make us a true culinary destination.
edible Reno-Tahoe
316 California Ave., No. 258
Reno, NV 89509
(775) 746-3299
E-mail Us
Never miss an issue of edible Reno-Tahoe. Subscribers receive the region’s premier food and beverage magazine right to their mailbox. This makes it easy to stay up to date on new restaurants, recipes and culinary happenings in the region.
Discover new products, thriving traditions, and exciting food events, festivals, restaurants, and markets – all of the elements that make us a true culinary destination.
