It’s Negroni Week!
Check out some good-looking Campari cocktails in honor of the week!
Cheers!
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Mai Tai Unigroni
Created by Josh Campbell and available during Negroni Week at Leyenda (NYC)
0.75 oz. Campari
1.25 oz. Appleton Reserve
.5 oz. Cinzano Bianco
0.5 oz. Cinzano 1757
0.5 oz. Lime Juice
1 oz. Bonita Biz*
0.25 oz. Red Wine Float
Butterfly Pea Tea Ice
Build ingredients in a shaker tin, and fill shaker with ice. Hard shake and double strain into a rocks glass over large butterfly pea tea/glitter ice cube. Float red wine and garnish with mint sprig.
*Bonita Biz
Mango
Coconut
Vanilla
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#FroGroni
Created by Julie Reiner, and available during Negroni Week at Clover Club (NYC)
0.75 oz. Campari
2 oz. Bulldog Gin
0.75 oz. Cinzano 1757
2 oz. Lemon Juice
1.25 oz. Simple Syrup
2 whole Strawberries
Blend all ingredients (making sure tops of strawberries are cut off) with 1.5 cups of ice until smooth and pour into a tall glass. Garnish with a strawberry and orange twist.
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The Red Planet Negroni
Created by Leo Robitschek, The NoMad (NYC)
1 oz. Campari
1.5 oz. Cinzano 1757
2 oz. Bulldog Gin
Clarified Milk Mixture*
Follow instructions below to create clarified milk punch. Serve in a rocks glass filled with ice. Garnish with two star-shaped orange twists.
*Clarified Milk Mixture
3 oz. Milk
1 oz. Lemon Juice
1.5 oz. Spice Rooibos Tea Syrup
1.5 oz. Pineapple Juice
Heat up milk until just under a simmer. Take the pot off the heat and add the lemon juice. Stir slowly until the curds and the whey separate. Add the remaining ingredients and mix. Pour all of the ingredients slowly through a superbag until the punch becomes clear, and the repeat the filtering process.
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Good Old Days
Created by Natasha David and Available at Nitecap (NYC)
0.75 oz Campari
2 oz dry Rosé Wine
0.75 oz Cocchi Rosa
0.5 oz Strawberry Shrub
2 oz Sparkling Wine
Combine all ingredients in a vintage wine goblet with ice. Stir and garnish with 3 pickled Strawberries.
Strawberry Shrub
2 cups Apple Cider Vinegar
2 cups Water
2 cups Sugar
1 pint Strawberries
1. Blend the Apple Cider Vinegar, Water and Strawberries in a blender until Strawberries are emulsified.
2. Strain the mixture.
3. Return to blender, add the sugar, and blend until sugar has dissolved.
4. Store in refrigerator in an airtight container.
Pickled Strawberries
1 Pint Strawberries (hulled)
1.5 Cups Sherry Vinegar
1/4 Cup Sugar
2 tablespoons Kosher Salt
3 Whole Star Anise
1. Place Strawberries in a 1 quart heatproof Jar.
2. In a saucepan, combine the Vinegar, Salt, Sugar and Star Anise, and stir until sugar and salt have dissolved.
3. Pour hot mixture over Strawberries.
4. Let cool, cover and refrigerate.
5. Let sit at least 24 hours before using.
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