A good Negroni always works! No matter whether in summer in the Tuscan mountains or in snowy winter in front of the open fireplace. The interplay of the ingredients makes it unique in taste. That is why it is honored as an eternal cocktail classic. But even a cocktail VIP like the Negroni, tolerates a variation from time to time.
The original Negroni was invented around 1920 in the Caffé Casoni in Florence and is named after the count Camillo Negroni, who ordered an Americano cocktail infused with gin.
The original Florentine aperitif is worth modifying, especially for fans of peaty, smoky whiskeys.
In this smoky and chocolaty Negroni, you swap the gin for a strong, sweet, smoky Bowmore 15 Darkest. And so that the Campari does not cover the many facets of the Islay malt, it is replaced by a mildly fruity Aperol.
The dry vermouth gives way to a fruity Lillet Blanc. And Chocolate Cocktail-Bitters provide the slightly bitter note that a Negroni simply has to have. These mix wonderfully with the chocolate note in the Bowmore and the orange aroma from the orange zest.
- 1 oz Smoky Whiskey Islay Whiskey like the Bowmore 15 years
- 1 oz Aperol
- 1 oz Lillet Blanc
- 6 dashes Chocolate Bitters
- 4 orange zests
- Ice cubes
- Squeeze 2 orange zests in the glass, spraying the surface evenly. Put glasses in the freezer.
- Add Whiskey, Lillet, Aperol and Chocolate Bitters to the shaker.
- Fill the shaker up to the top with ice cubes and stir for approximately 45 seconds until an ice layer forms on the outside of the glass.
- Take the glasses out of the freezer, fill them with ice cubes and strain in the cocktail through a sieve.
- Squeeze orange zest with the peel facing the drink to release the essential oils. Garnish with a strip of zest.
Gin + vermouth + campari in equal proportions
Made with sparkling wine instead of gin.
Made with Suze and Lillet instead of vermouth and campari.
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