For those few of you who have a job that gives you a 3 day weekend starting today, lucky you. I’m pretty sure that last time I had that Monday off I was in college… a long time ago in college. But let’s not focus on that for now. Even if your weekend is only two days long, or even one, I’ll also give you guys an excuse to drink a good cocktail. Here’s a roundup of my Fall favorites.
While I also will be out and about that week seeing what Los Angeles bars have concocted, I’m also offering up a favorite variation here on the site that you can try all year round.
I’ve swapped out the gin with mezcal (because I can’t help myself), and the sweet vermouth with Amaro Nonino (I don’t need a reason other than to tell you I love this stuff). The Campari stays the same.
In a mixing glass 2/3 filled with ice, stir together the mezcal, amaro and Campari. Strain into a chilled rocks glass. Express orange oils over the ice and plop the peel in the glass.
Bright, juicy citrus battles it out with the mezcal and licorice on the nose. The first sip is rich, smooth with a not subtle bitter hit from the Campari immediately with the earthiness of the mezcal right behind. Campari can really stand up to the aggressive nature of the smoke in a mezcal and I love pairing them here. The Amaro Nonino adds some spice and complexity, as well as a nice mouthfeel to the whole drink.
Do you have a favorite Negroni variation? Or do you prefer the old tried and true recipe? Also, don’t forget that Stir & Strain is running a GIVEAWAY (check it out and enter).
Pro Tip: Just like you would sharpen/hone your knives, did you know you can also extend the life of your paring knife by doing this too? If you have knives you care about and own a Sharpening Steel, make sure you hone your paring knife before every use. Believe me, once I tried this out it made cutting citrus zest SO much easier since I had a nice sharp blade to work with. You can pick up a sharpening steel for relatively cheap online, and save yourself the trouble of having to go and constantly replace your paring knives. Saving money, that’s my gift to you all.
2 oz. Camus Cognac
3/4 oz. Amaro Nonino
1/4 oz. organic medium amber maple syrup
1/2 oz. freshly squeezed lemon juice (Eureka lemon used here)
3 dashes Fee Brothers Black Walnut Bitters
2 dashes Angostura Bitters
2″ long strip lemon peel for garnish
In a mixing glass 2/3 filled with ice, add cognac, amaro, maple syrup, lemon juice and bitters. Stir to chill about 30 seconds. Strain into a rocks glass over ice. Express lemon oils from the peel over the drink and add the zest to the glass.
Lemony aroma that has a bright, clean start that eases into a warm, nutty sweetness. I served this cocktail over a large (2″ square, like this one) ice cube and found that the slow dilution kept this balanced the whole time I sipped it.