Happy Negroni Week! This charity event put on by Imbibe Magazine and Campari is raising money for Independent Restaurants affected by Covid-19. Even though our virtual classes for Negroni Week are already wrapped up, you can still grab the recipes we made on Monday and Tuesday for everything from the classic to something a little more funky!
The Original Negroni
The Negroni was originally created in 1919 Florence, Italy. Legend has it that Count Castillo Negroni asked his favorite bartender to make a stronger version of the popular Americano cocktail, a highball of Campari and vermouth topped with soda water and a lemon peel. The bartender chose to substitute gin for the soda water, creating a higher proof, boozy cocktail that because one of the most popular drinks of all time.
1 oz Gin
1 oz Sweet vermouth
Combine gin, sweet vermouth, and campari into mixing glass with ice.
Stir well until chilled. Strain over ice into new glass.
Peel orange. Hold peel 2-6 inches above cocktail, gently gripping the peel on either side with pointer finger and thumb. Pinch, skin-side down, to express citrus oil over the top of the cocktail and gently rub skin-side of the peel over the lip of glass. Drop peel in drink and enjoy!
The Negroni Spagliato is Italy’s lesser known classic version of this cocktail. It Closely replicates the original Americano by using something bubbly in place of the gin, only this time with Prosecco wine instead of soda water. Feel free to switch this classic up using a dry vermouth instead of sweet, or a rosé sparkling instead of Prosecco.
1 oz Campari
1 oz Strawberry Infused Sweet Vermouth
1 1/2 oz Prosecco
Combine Campari, vermouth, and Prosecco in a cocktail mixing glass with ice.
Stir well, about 30 seconds.
Strain over icee into a rocks glass. Top with more Prosecco as desired. Garnish with an orange peel and enjoy!
Heiress of Wisdom
The Heiress of Wisdom is the creation of memphis bartender and my friend, Eric Martin. This tequila negroni is my favorite drink to enjoy after a long restaurant shift. Lighter and more complex that the original, this tequila forward negroni doesn’t use any of the original ingredients, but it does have the same structure: stirred and boozy using a hard spirit, Italian bitter, and a bottled sugar.
1 oz Reposado tequila
1 oz Amontillado Sherry
1 oz Cappelletti
Lemon peel x2
Combine tequila, sherry, cappelletti, and one lemon peel into mixing glass with ice.
Stir well until chilled. Strain over ice into new glass.
Peel another slice of lemon. Hold peel 2-6 inches above cocktail, gently gripping the peel on either side with pointer finger and thumb. Pinch, skin-side down, to express citrus oil over the top of the cocktail and gently rub skin-side of the peel over the lip of glass. Drop peel in drink and enjoy!
*Strawberry-Infused Sweet Vermouth
1 cup Sweet Vermouth
1 ½ cup Strawberries, sliced
Cut strawberries into quarters. If using frozen strawberries, thaw before adding to vermouth.
Add strawberries and vermouth to glass container and allow to rest in a cool, dry place outside of direct sunlight for 6 hours.
Check to see if vermouth has imparted strong strawberry flavor. If you wish for more intense flavor, return lid and allow to sit for 2-6 more hours.
Strain through a fine mesh sieve and discard solids. Keep chilled for up to two weeks.
A negroni is almost always a stirred drink that is very spirit heavy—but it doesn’t have to be that way! If you prefer a frothy, creamy sour, you can still enjoy a negroni. This egg white sour can also be made with aquafaba, making it vegan friendly, while keeping the bittersweet profile of the classic version.
1 1/2 oz Gin
1 oz Lemon
1 oz Strawberry Infused Sweet vermouth
Bar spoon Rich Simple Syrup
4 dash Orange bitters
1 Egg White (about 1 oz)
Combine all ingredients into a cocktail shaker tin without ice.
Dry shake (shake without ice) very well for about 30 seconds or until foam began the stiffen in the shaker tin.
Add ice. Shake again with ice for about 45 seconds.
Strain into a large coupe glass. Drizzle another 1/4 oz Cappelletti over the egg white foam and garnish with an orange peel. Enjoy!
Bianca Negroni Spagliato
This white negroni riff is softer and less bitter than other versions of the classic negroni. Topped with a more generous helping of Prosecco and finished with a lemon peel, this is an ideal negroni for your new bitter lovers.
1 oz Luxardo bitter Biance
3/4 oz Lillet Blanc
1.4 oz Apricot Liqueur
4 dash orange Bitters
2-3 oz Prosecco
Combine Luxardo Bitter, vermouth, liqueur, and bitters in a mixing glass with ice.
Stir well until chilled, about 30 seconds.
Strain into a champagne flute. Top with desired amount of Prosecco and garnish with a lemon peel. Enjoy!
Remember to enjoy Negronis this week (and the rest of your life!) and to donate to Imbibe’s Negroni Week charities now through Sunday, September 20, 2020! Support your local service industry and have a damn good drink doing it.
This absinthe and elderflower French 75 riff is perfect for when you want something a little sweet, a little sour, and a little more adventurous than your average cocktail. A perfect introduction to absinthe for newbies, this cocktail is best served with ice cold sparkling wine and a fresh rosemary garnish.
1 3/4 oz Gin
1 1/4 oz Lemon
3/4 oz Honey Syrup (4:1 honey to water)
1/4 oz St. Germain Elderflower
1/4 oz Absinthe
Cold Prosecco or Cava
Combine gin, lemon, honey, St. germain, and absinthe into a cocktail shaker with ice.
Shake well until frothy, about 30-45 seconds.
Double strain into a large coupe glass. Top with desired amount of Prosecco or cava.
Express a lemon peel over the surface of the cocktail and garnish with a sprig of fresh rosemary.
NOTE: For a Slightly sweeter drink, increase measurement of St. Germain Elderflower Liqueur from 1/4 oz to 1/2 oz.
Designed to be a lighter Sazerac, this cocktail keeps one ounce of spicy rye and is fortified with higher proof gin and orange bitters to create a more spring/summer appropriate version of the New Orleans classic.
1 1/4 oz Gin
1 oz Rye
2 Demerara Sugar Cubes (or 1/2 oz Demerara Simple Syrup)
4-5 dash Peychaud’s Bitters
2 dash Orange Bitters
Place sugar cubes in a thick-bottomed cocktail mixing glass. Dash bitters over sugar. Using a muddler, grind the sugar into the bitters until it has become one, smooth liquid texture.
Add ice. Allow to proof for 30 seconds-1 minute.
Rinse a glass with absinthe and set aside. be sure not to leave any liqueur sitting in the bottom of the glass.
Stir cocktail well for about 10 seconds. Strain into the absinthe-rinsed glass.
Express a lemon peel over the surface of the drink and enjoy!