There something about a Negroni that I just love in the summer heart. It’s just something about that bitter yet refreshing combo that makes me happy. I often opt for the classic simply because it’s easy to make and I know I have all the ingredients on hand. But I recently discovered a couple of riffs that I am going to try.
The Classic Negroni
Ingredients:
• 1 oz. Campari
• 1 oz. Gin
• 1 oz. Sweet Red Vermouth
Directions:
• Pour the ingredients directly into an old-fashioned glass filled with ice.
• Stir gently.
• Garnish with half an orange slice.
The Departed Negroni by Sandy De Almeida at The Drake Hotel (video instructions)
Ingredients:
• 1 oz Eldorado 12 yr rum
• 0.75oz Averna
• 0.5oz Emascarado mezcal
• 1 oz Campari
• Dash of bitters
• Orange Zest garnish
Directions:
• Pour the ingredients directly into an old-fashioned glass filled.
• Add ice.
• Stir gently.
• Pour into a rock glass filled with fresh ice.
• Garnish with orange zest. Be sure to squeeze/spray some of the zest over your glass.
The Breakfast Negroni by Ger Cullen at Rush Lane & Co. (video instructions)
Ingredients:
• 2 Bar spoons of orange marmalade
• 2 Dashes of orange bitters
• 1 oz Campari
• 1 oz Cinzano
• 1 oz Irish tea infused gin
• Orange Zest garnish
Directions:
• Add on the ingredients in your mixing glass (starting with the marmalade).
• Stir until marmalade is dissolved.
• Add ice. Give it a few more stirs.
• Strain into a rocks glass with fresh ice.
• Garnish with orange zest.
The Scottish Hula Dancer by Mike Fortier at Bar Raval (video instructions)
Ingredients:
• 1.25oz Bulldog gin
• 0.5 oz Apple Estate Sig Blend
• 0.5 oz Cinzano
• 1 oz Toasted Coconut Campari
• 8 drops of Bittermans Zocolatl Mole Bitters
• orange zest for garnish
Directions:
• Pour the ingredients directly into an old-fashioned glass.
• Add ice.
• Stir gently.
• Pour and strain the mixture into a rock glass with one giant ice cube.
• Garnish with orange zest.