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
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.
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.