The Negroni was allegedly invented in 1919 in Florence, Italy, when Count Negroni reportedly asked for his Americano cocktail with gin instead of soda. As the gin-vermouth-Campari cocktail turns 100 this year, it’s an extra-special Negroni Week. And here are a few extra-special recipes for spins on the Negroni.
Negroni Darmagi
(shown atop)
1 oz. Mahon gin
1 oz. Campari
1 oz. Lillet blanc
2 dashes Thyme tincture
The mixologists at Boulud Sud in New York created this recipe.
Inception Negroni
1 oz. Bulldog gin
1 oz. Martini Bianco vermouth
1 oz. Luxardo Bitter Bianco
Poured over classic Negroni ingredients frozen into an ice orb, garnished with a lemon twist.
The mixologists at Rosewood Hotel Georgia in Vancouver, Canada, created this recipe.
Oaxacan Beet Negroni
1 oz. Beet-infused Mezcal El Silencio Espadin
1 oz. Carpano Antica Formula vermouth
1 oz. Campari
Stir with ice and strain into a rocks glass. Garnish with an orange peel.
The mixologists at Mezcal El Silencio created this recipe.
Dandelion
1 ½ oz. Dandelion-infused Alessio Bianco vermouth
½ oz. The Botanist gin
½ oz. Luxardo Bitter Bianco
3 drops Elixir Vegetal
3 drops Orchard St. bitters
3 droppers of Dandelion root tincture
*For Dandelion vermouth
1 bottle of Alessio Bianco vermouth
2 cups roughly chopped dandelion greens
Blend vermouth and greens for 1 minute on high. Strain through coffee filter. Use within 2 days.
**For Dandelion Root Tincture
6 oz. Everclear
3 oz. Dandelion root
6 oz. Water
Infuse dandelion root in Everclear overnight. Strain and dilute with water next day.
Suzy Critchlow, head bartender Washington, D.C.’s Columbia Room, created this recipe.
Red Light Negroni
1 oz. Bols Genever
1 oz. Galliano L’Aperitivo
1 oz. Sweet vermouth
Combine the ingredients in a mixing glass filled with ice and stir well. Strain into a lightbulb decanter, serve it next to a rocks glass filled with ice and garnished with an orange twist.
Christiaan Rollich of Tavern in Los Angeles created this recipe.
Smoked Ancho Negroni
1 part Ancho Reyes chile liqueur
1 part Montelobos mezcal
1 part Campari
Fill mixing glass with ice. Add ingredients and stir until diluted to your liking. Strain over fresh ice. Garnish with lime slice and chile pepper.
Camille Austin, national ambassador for Montelobos, created this recipe.
Clarified Negroni
1 oz. Beefeater gin
1 oz. Campari
1 oz. Carpano Antica
½ oz. Orange juice
¼ oz. Lime
¼ oz. Luxardo Bitter Bianco
Milk
Combine everything but, milk and Luxardo bitter bianco. Stir well. Add equal parts of milk (3-¾ oz.) and let sit to clarify. Add Bitter Bianco and pour over large rock. Garnish with an orange peel.
The mixologists at Tratto Restaurant & Bar in San Francisco created this recipe.
Mean Canteen
(serves 4-6)
6 oz. Hendrick’s gin
3 oz. Campari
2 oz. Mascaro Siset Vermut
2 oz. Malmsey Madeira
½ oz. Soda
Combine ingredients and serve with cubed ice and rocks glasses. (The Dawson serves the Mean Canteen—one of its Camp Dawson cocktails—in a Hendrick’s thermos.)
The mixologists at The Dawson in Chicago created this recipe.
The Lido Negroni
1 oz. Don Abraham anejo tequila
1 oz. Campari
1 oz. Alessio vermouth torino rosso
Build in glass over ice. Garnish with a flamed orange peel and rosemary.
The mixologists at Prank bar in Los Angeles created this recipe.
White Negroni
1 ½ oz. Barr Hill gin
¾ oz. Blanc vermouth
¾ oz. Suze gentian liqueur
Combine gin, blanc vermouth and Suze in a mixing glass, and add ice. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with a lemon peel.
The mixologists at Barr Hill created this recipe.
Twisted Negroni
1 oz. Mount Gay XO rum
1 oz. Fino sherry
1 oz. Apertivo
Add rum, sherry and Apertivo into mixing glass. Stir and strain over big cube in Old Fashioned glass. Garnish with orange or lemon peel or both.
The mixologists at Mount Gay created this recipe.
Stone Pony-Groni
1 barspoon Rum Fire
2 dashes Bitter Truth spiced chocolate bitters
1 ¼ oz. Plantation pineapple rum
½ oz. Cynar Amaro
½ oz. Lustau Rojo Vermut
¼ oz. Patron Citronge Pineapple liqueur
Build in rocks glass, fill with cracked ice, and stir for 5 seconds. Garnish with a large pineapple slice wrapped inside of glass.
Kitty Bernardo, bartender at Sunday In Brooklyn, created this recipe.
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