Skip sugary frozen fruit drinks this summer, and try this chilly spin on the classic Negroni cocktail.
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In hot weather, you'll want to batch up this sophisticated frozen cocktail.
A pisco based negroni from Jeff Faile of Fiola in Washiongton, DC.
Home Made Summer has a whole chapter devoted to drinks. This one is a drink dessert: a frozen Negroni with pieces of fig. Boozy and sweet, it's an ideal end to a summer meal.
This cocktail from Gramercy Tavern is a take on a Boulevardier (which is like a Negroni, but with bourbon in stead of gin). Here, however, spicy rye is the star, complemented by the delicately bitter Sicilian amaro, Cynar.
This Negroni variation uses mezcal instead of gin and Zucca Amaro instead of Campari.
A play on the classic Negroni, this cocktail created by Patrick Reynard at Pourhouse in Vancouver, BC, is lighter in body and has subtle melon and citrus aromas.
With the unique and original ingredient of tamarind bitters and artisanal spirits like Gran Classico, this Negroni-esque cocktail outdoes its inspiration.
Cranberries—a staple on the Thanksgiving dinner table—are a perfect ingredient for cocktails this time of year. Their ruby red hue brightens up any cocktail party and the juice brings a little life to familiar cocktails.
Aldea's Brian Block makes this delectable variation on the classic Negroni, using Punt e Mes Italian vermouth, Aperol, and cocoa-nib infused gin.
The White Negroni has been a trendy drink lately, showing up on cocktail menus across the country.
For a stress-free bash, I recommend making bottled cocktails in advance. This recipe makes a killer Negroni that will stun and delight millions of people! Okay, maybe just eight people.
Dependably delicious and easy to prepare, the crisp and bitter Negroni is particularly well-suited to springtime imbibing. Composed of only three ingredients measured in equal amounts, a Negroni is also remarkably difficult to foul up (though I won't say it hasn't happened) even by novice bartenders.
The Boulevardier takes the same Negroni formula--a good dose of gin brushed up with equal parts Campari and sweet vermouth--and gives it a twist by substituting whiskey for the gin.