This Negroni, found at Fiola in Washington DC, is made with Gran Classico Bitter from Tempus Fugit instead of Campari.
'negronis' on Serious Eats
Ransom Old Tom gin adds richness to this Negroni variation from Fiola in Washington DC.
The recipe for this light, seasonal Negroni variation comes from Jeff Faille of Fiola in Washington, DC.
If I have one favorite classic cocktail, it's the Negroni—refreshingly bitter, just sweet enough to round out the edges, with complex botanicals and a bright burst of orange oil to set it off. But once you start considering the Negroni as a template, you'll find variations on the theme just about everywhere.
Here are eleven in New York I've loved of late, with spirits ranging from mezcal to genever to bourbon, with every amaro you can think of, and with coffee, beets, dried figs, and roasted oranges all making appearances.
"A great Negroni makes you want to munch like you just smoked a Snoop Dogg's bong worth of hash." What do you get when President Obama's favorite chef (Tony Mantuano of Spiaggia) decides to do a restaurant side project at...