You can make sours with whiskey, you can make sours with pisco, you can make sours with pretty much any spirit. So why not use an undiluted Negroni as the base spirit for your sour? Douglas Derrick of Ava Gene's in Portland, Oregon, came up with this clever cocktail, and it's perfect for people who find a stirred Negroni a little intense. I tried a few other high-proof (called "Navy-strength") gins in this, but it works best with Plymouth Navy Strength.
The classic juniper profile yields a cocktail that's bright and tart, but richly herbal, too—the gin and lemon combo can stand up to Campari's bold, bittersweet flavor. Frothed up with egg white, this drink is a smooth, elegant take on familiar flavors.
- For the Batched Navy-Strength Negroni:
- 2 ounces (60ml) Plymouth Navy Strength Gin
- 2 ounces (60ml) Campari
- 2 ounces (60ml) Cocchi Vermouth di Torino
- For Each Cocktail:
- 2 ounces (60ml) Batched Navy-Strength Negroni
- 1 ounce (30ml) fresh juice from 1 lemon
- 1 large egg white
- 1/2 ounce (15ml) rich simple syrup (see note above)
- 1 drop orange flower water (optional)
- Orange twist
For the Batched Navy-Strength Negroni: In a resealable container, mix together gin, Campari, and vermouth. Use immediately or refrigerate up to 5 days.
For Each Cocktail: Add measured batched Negroni, lemon, egg white, simple syrup, and orange flower water (if using) to a cocktail shaker and fill with ice. Shake hard to emulsify and foam egg, about 40 times. Double-strain into a Martini glass or coupe. Twist orange zest over top to express oils and discard. Serve immediately.