Recipes Tahona Negrony Be the first to rate & review! For his riff on the three-ingredient Negroni, Bobby Heugel swaps blanco tequila for the usual gin and the mildly bitter Italian aperitif Aperol for Campari. Plus: More Great Cocktails By Bobby Heugel Bobby Heugel Bobby Heugel is widely regarded as the "architect" of Houston's cocktail scene. His many bars and restaurants, including the award-winning Anvil Bar & Refuge, changed the city's restaurant and bar culture. He is nationally renowned for his cocktail expertise and passion for spirits. Food & Wine's Editorial Guidelines Updated on August 30, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 5 mins Yield: 1 drink Ingredients 1 1/2 ounces blanco tequila 1 ounce Kronan Swedish punsch (spicy, citrusy rum-based spirit) 3/4 ounce Clove Aperol (see Note) Ice 1 orange twist studded with cloves, for garnish Directions In a mixing glass, combine the tequila, punsch and Clove Aperol; fill with ice and stir well. Strain into a chilled coupe and garnish with the clove-studded orange twist. Notes Clove Aperol : In a jar, combine 4 whole cloves and 6 ounces Aperol. Cover and let stand at room temperature for 3 days. Strain the infused Aperol into a clean jar, cover and store at room temperature for up to 2 weeks. Makes 6 ounces. Rate it Print