Tyrolean Negroni I
I came up with this cocktail for a peaty Scotch lover who… didn’t want Scotch that night. I settled on a Negroni build and used super piney gin (St. George Terroir). Vanilla-heavy Carpano Antica in the vermouth spot. And I switched out the Campari in favor of two great amari from the Italian alps: Braulio, a coniferous beauty (and my all-time favorite) from Bormio, near the Swiss border, and Sfumato Rabarbaro, a product from Trento’s Cappelletti distillery, a rhubarb-based bitter with a smoky edge. (That was in response to the peaty Scotch note.) Think of this as the classic, urbane Negroni hitting the slopes!
INGREDIENTS
1 oz. gin (preferably new style, juniper-heavy)
1 oz. sweet vermouth
½ oz. Braulio amaro
½ oz. Sfumato Rabarbaro
Lemon twist, for garnish
ABV LEVEL
Combine all ingredients in a mixing glass and stir to chill, about 20 seconds. Strain into a rocks glass over fresh cubes (or one big cube). Garnish with a lemon twist, expressing the oils onto the surface of the drink and rubbing oily side of peel around rim of glass before placing it in the drink in a pleasing manner.
