Winter Negroni

The Negroni is a cocktail staple I have grown to love over the years. I have tried grapefruit variations as well as orange ones and honestly I like them both. If it houses Gin, Campari, and vermouth I am all over it. Which is why when this little winter treasure presented itself I was eager to give it a try.

The Winter Negroni takes the complex flavours of the traditional Negroni base and adds seasonal winter notes. Satsuma or Blood oranges, Rosemary, and some delicate whipped egg white foam transform this drink into a craft cocktail win. A “refined” version of its father.

Created by the craft cocktail wizardry of Dillon’s Small Batch Distillers this drink is my favourite for the 2020 Holiday Season. You can find many more amazing creations from the Dillon’s Craft Cocktail Cookbook and I HIGHLY recommend it.

Give it a try today. You will not be disappointed.

Winter Negroni

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Serves: 1

Ingredients

1. 1 oz Campari
2. 1 oz Dry Gin 
3. 1 oz sweet vermouth 
4. 2 oz fresh squeezed Satsuma orange juice.
5. 1/2 oz of rosemary simple syrup (see note)
6. 1 egg white
7. 2 dashes of Angostura Bitters
8. Rosemary sprig for garnish
9. granulated sugar 

Instructions

1. Combine the first 7 ingredients in a cocktail shaker and shake vigorously for 1 minute. 
2. Add a bit of ice to the shaker and continue to shake for 1 minute longer. 
3. Stain into a rocks or coupe glass. 
4. The egg white should have resulted in a nice frothy top. 
5. Now take your fresh rosemary. Dip in water and shake off excess. Now dredge it in the sugar so it resembles “snow” on the leaves. Add this to your negroni for the garnish and serve. 

Notes

Rosemary simple syrup. Add 1 cup water. 1 cup sugar. 1 sprig of fresh rosemary to a small pot. Bring to a boiling simmer. cook for 2 minutes. Turn off heat and let cool. Store in fridge for 2 weeks.