Chocolate, cherries, mezcal... Andiamo!
The Negroni is the boozy bad boy of the aperitivo scene - simple to make, but complex, bitter and super punchy once you start sippin'. Good news: we've rounded up five epic twists on this humble, three-ingredient Italian cocktail. Time to get creative in yo kitchen.
CHOCOLATE ORANGE NEGRONI
For when you wanna turn the decadence up a notch, we got ya. Chocolate bitters add extra depth and richness - screw Terry, this one is most definitely ours.
- 25ml gin
- 25ml Campari
- 20ml Grand Marnier
- 20ml Martini Rosso
- 2 dashes of chocolate bitters
- Orange wedge, for garnish
- Add the gin, Campari, Grand Marnier, Martini Rosso to a mixing glass and stir for 30 seconds.
- Add the chocolate bitters and a large ice cube and stir for another 30 seconds until chilled.
- Strain into an Old Fashioned glass over ice and garnish with an orange wedge.
Recipe and imagery from www.craftginclub.co.uk
Never made a Negroni at home before? Pop your cherry with this sweet, cheeky twist.
- 3 pitted cherries, plus more for garnish
- 1 ounce Maraschino liqueur (Luxardo is always a winner)
- 1 ounce gin
- 1 ounce Campari
- Orange peel, for garnish
- In a cocktail shaker, muddle cherries and Maraschino liqueur. Stir in the gin and Campari.
- Add a handful of ice. Using a bar spoon, stir the mixture.
- Pour into an Old Fashioned glass with ice.
- Garnish with the cherry and orange peel.
Recipe and imagery from www.onesweetmess.com
This refreshing Scandi slant on the classic replaces the gin for aquavit, a spirit produced in Scandinavia. Skål!
- 30ml aquavit
- 30ml Campari
- 30ml Lillet Blanc
- Grapefruit wedge, for garnish
- Add all ingredients to a mixing glass and fill three-quarters with ice.
- Stir until well chilled, about 30 seconds.
- Strain into a rocks glass filled with ice (or over one large cube).
- Garnish with a wedge of grapefruit (or an orange twist, if you prefer).
Recipe and imagery from www.moodymixologist.com
One for the more adventurous out there - this baby requires a bit more effort, but trust us when we say it's totally worth it
- 35ml mezcal
- 30m sweet vermouth
- 30ml rosemary-infused Campari (recipe below)
- Grapefruit peel
- Rosemary sprig, for garnish
- Add all ingredients except the grapefruit peel and rosemary sprig to a mixing glass with ice and stir.
- Strain into a rocks glass over fresh ice.
- Express oil from a grapefruit peel by twisting it over the drink and discard.
- Garnish with a rosemary sprig. Wanna be totally extra? Use a kitchen torch, flame the rosemary until it smokes and then extinguish before serving. Boom.
For the rosemary-infused Campari: In a large Mason jar, combine 350ml Campari and 4 rosemary sprigs and seal. Let sit at room temperature for 24 hours, shaking occasionally. Strain out solids and keep in the refrigerator for up to one month and use when you want a Negroni hit.
Recipe and imagery from liquor.com
We turned to our fave New York bar Dante for this recipe. These guys know Negronis, with 12 varieties on their menu and all recognisable riffs on the OG. This one skips Campari entirely, instead opting for two white vermouths and Quinquina, a bittersweet aperitif made with cinchona bark. Def our fave of their dozen.
- 30ml Brooklyn Gin
- 15ml Martini & Rossi Bianco Vermouth
- 15ml Noilly Prat Dry Vermouth
- 30ml Quinquina aperitif
- 2 dashes lemon bitters
- 1 dash verjus
- Stir with ice then strain into a Nick & Nora glass.
- Twist a lemon peel over the top and discard
- Garnish with baby’s breath flowers.
Recipe courtesy of Dante NYC, image captured by Spirited Media