Negroni Week 2015 Cocktails the Moorish Dance and a Coconut Coffee Negroni

Negroni Week 2015 Cocktails: Moorish Dance and a Coconut Coffee Negroni // stirandstrain.comSometime over the past 6 months the Negroni cocktail became my go-to drink at home. Maybe it’s the simplicity in the recipe, or the rush of the bitter with the sweet. Maybe I just got tired of making Manhattans.

Making a nightly Negroni meant that I rapidly ran out of certain ingredients like sweet vermouth. And Campari. So when I couldn’t make it to the store to stock back up, I started to get a little clever with the bitter and the sweet elements (the gin, of course, always stayed the same).Negroni Week 2015 Cocktails: Moorish Dance and a Coconut Coffee Negroni // stirandstrain.com

I’m also talking about the Negroni cocktail today because next week is Negroni Week! It’s not just an excuse to drink this cocktail, but there’s also a great cause behind it. You can read all about that right here.

Last year I switched out the gin with mezcal, but this year we’re keeping the gin but adding in some extra flavor goodness. Like coconut. And coffee.Negroni Week 2015 Cocktails: Moorish Dance and a Coconut Coffee Negroni // stirandstrain.com

St. George Spirits put out this NOLA Coffee Liqueur a little while ago and I’ve been obsessed with getting a bottle. I could drink this stuff straight, but today I’m using the liqueur in lieu of sweet vermouth in the first Negroni variation. This Negroni combines that bittersweet, robust coffee liqueur with toasted coconut infused gin and a touch of Campari (and don’t worry, if you feel you haven’t the time for another cocktail project I’ve got a pretty simple variation below too). It’s more of an after-dinner drink, or actually, a pretty amazing weekend brunch cocktail (or breakfast cocktail if you prefer).Negroni Week 2015 Cocktails: Moorish Dance and a Coconut Coffee Negroni // stirandstrain.com

Coconut Coffee Negroni

Toasted Coconut Gin

1 cup coconut flakes
1 cup Martin Miller’s Gin

Set your oven to 350°F. On a cookie sheet, spread out the coconut flakes in an even layer. Place in the oven for 7 to 10 minutes. Let cool and move to an airtight container (I used a wide mouth canning jar). Cover with the gin, seal, and let sit out overnight. The next day strain through a coffee filter into a new, clean airtight container (I often use old liquor bottles).

The Cocktail

1 ounce coconut infused gin
1 ounce St. George Spirits NOLA Coffee Liqueur
3/4 ounce Campari

  • In a double rocks glass with a large ice cube, pour in coconut infused gin, coffee liqueur, and Campari. Stir 15 seconds to chill and serve.Negroni Week 2015 Cocktails: Moorish Dance and a Coconut Coffee Negroni // stirandstrain.com

Now, for those of you who’d like something with a little fewer steps, I give you this Negroni variation. Basically I ran out of most of the ingredients one might need to make one and ended up with this. It’s still got a nice bite and the Zucca does the double duty of being both semi-sweet and bitter with a little more orange-y bitterness from the orange bitters.Negroni Week 2015 Cocktails: Moorish Dance and a Coconut Coffee Negroni // stirandstrain.com

The Moorish Dance

1-3/4 ounce gin, Ford’s used here
1-3/4 ounce Zucca
2 dashes orange bitters, Regan’s No.6 used here
orange peel for garnish

  • In a double rocks glass with a large ice cube, pour in the gin and Zucca. Add the dashes of bitters, stir 15 seconds to chill and express the oils from the orange peel over the drink. Add the zest for garnish.

Zucca Sprezzatura

Zucca Sprezzatura #Cocktail // stirandstrain.comIt might seem a little quiet around here. I’m always making apologies when the posts start to appear less frequently; it’s all that stored up Catholic guilt from my youth. But mainly 1. I’m recovering from our first real stint doing The Coconut Club and 2. it’s hot and I can barely muster the strength to stir a cocktail. So that’s why I’m all about building drinks in the glass right now. Less equipment means less time standing around washing stuff later.Zucca Sprezzatura #Cocktail // stirandstrain.com

In addition to me just generally being lazy, my family is coming to visit this week and already I’ve been hearing over the phone how they can’t wait to try my “fancy drinks”. Now, I now my mom’s inability to metabolize alcohol: one drink and she’s asleep. If I made her one of my regular “fancy drinks”, she might just sleep for a day. Which… well, as tempting as that sounds, she did fly across the country to see us, not sleep the day away. So that’s where some more low alcohol drinks come in. One whole highball and only a 1/2 ounce of liquor over 40 proof. Instead of making scotch here the star, I’ve turned to Zucca, an Italian amaro that only clocks in at around 16%.Zucca Sprezzatura #Cocktail // stirandstrain.com

Zucca leans more towards the sweeter end of the bitter amaro spectrum, without quite evoking the flavor of its namesake rhubarb (although I’ve been schooled on the fact that it’s Chinese rhubarb used in the making of this, which gives the amaro a bitter flavor). What makes this amaro particularly special is the slightly smoky flavor profile that complements its syrupy bittersweetness. For me, it’s a perfect companion to scotch, so I’ve put them together in this cocktail*.

With these two great ingredients, I’m still considering this fancy. Looking for something a little lighter for the summer? Try this!

1 ounce Zucca
3/4 ounce Scotch, such as Great King St. Artist’s Blend
3 ounces Bitter Lemon soda, I prefer Fever-tree’s
2 dashes grapefruit bitters
lemon peel garnish

In a highball glass filled with ice, add Zucca, scotch and grapefruit bitters. Top with soda and garnish with lemon peel.

Slightly sweet, with a lingering bitterness on the tongue. The bitter lemon soda lightens everything up while adding a different layer of bitterness. The bitters add a floral note both on the nose and the palate. The cocktail is seriously refreshing and an easy to drink summer libation.

 

*I originally posted this recipe on Serious Eats!