A traditional Negroni gets turned on its head in this cocktail recipe from Mixologist Sarah Cascone. Notes of cinnamon, toffee, and caramel dance with citrus and fruit flavors for a refreshing drink, perfect for easing you from summer into fall. Mix up a batch and share with friends around a fire.
Traditionally speaking, the Negroni is made with equal parts Campari, gin, and sweet red vermouth and always garnished with an orange wheel.
What is Cynar in Our Papà ‘Groni Cocktail?
You may not have heard of Cynar before but it is simply another aperitif liqueur from the people who make Campari. The difference is, Cynar is actually a blend of spices and herbs with the defining characteristic of artichoke. It’s a pungent, distinct taste that uses botanicals to add a floral sweet note. You’ll also find flavors of dark chocolate, walnut, and allspice underneath its initial punch.
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Papà ‘Groni: A Negroni with Flare
Description
It’s really the Cynar that gives this negroni a bit of flare.
Ingredients
- 1 oz Cynar
- 1 oz Bombay Sapphire Gin
- 1 oz blackberry-infused Campari (recipe below)
- 1/2 oz citrus simple syrup
- Garnished with torched rosemary sprig and 2 Campari-soaked blackberries
For the blackberry-infused Campari:
- 1 cup blackberries
- 1 1/2 cup Campari
Instructions
- Add the Cynar, gin, Campai, and citrus simple syrup to a mixing glass filled with ice and stir until well-chilled.
- Strain into a glass over ice. Garnish with torched rosemary sprig and Campari-soaked blackberries.
For the blackberry-infused Campari:
- Let sit in glass jar such as a mason jar, sealed, in the fridge for at least 72 hours before using.
Recipe by Sarah Cascone
Story by Keith Recker
Photography by Dave Bryce
Produced by Star Laliberte
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