This Negroni, found at Fiola in Washington DC, is made with Gran Classico Bitter from Tempus Fugit instead of Campari.
'Gran Classico' on Serious Eats
Jeff Faile has crafted an evolving list of Negroni-inspired cocktails that occupies an entire page of Fiola's cocktail menu. Currently clocking in at six, the list includes a Negroni based on pisco, a clear version with Cocchi Americano and Dolin Blanc, and a richer one made with Barolo Chinato and Old Tom Gin. Each variation exposes new flavor possibilities for the drink. Lucky for you, we got the recipes for 4 favorites.
Much as he loves the smoky flavor of peated scotch, Lane acknowledges that an entire cocktail made with it is pretty aggressive. To avoid having that smoke be all you can taste, Lane cuts the flavor with a bit of spicy rye.
With the unique and original ingredient of tamarind bitters and artisanal spirits like Gran Classico, this Negroni-esque cocktail outdoes its inspiration.
Lillet of the Valley is a variation of the Col du Sabion, a drink we first encountered at the Manhattan Cocktail Classic. The lightness of cider combined with the tart and earthy citrus flavors make this drink an excellent companion while watching the sunset from your rooftop.
I don't often have buyer's regret—perhaps that's because I don't buy all that much—but sometimes I have failure-to-purchase regret. I see something I covet (usually in the specialty-foods or kitchen equipment store) and then I pass it by, thinking I'll get that later, no need to spend the money now. And then I get more and more obsessed. This happened to me recently with rhubarb bitters, and The Rhubarb Bitters That Got Away.
This adaptation of the classic Boulevardier substitutes Gran Classico and homemade rhubarb syrup for the Campari. It's a luscious combination; bourbon and Gran Classico play very nicely together, and the fresh rhubarb adds just enough tart fruity flavor.