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.
Papà ‘Groni Cocktail Recipe
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
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
Blackberry-infused Campari Recipe
1 cup blackberries
1 1/2 cup 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, Christian James Mixologist / Story by Keith Recker / Photography by Dave Bryce / Produced by Star Laliberte
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