Drink up all the colors of love…
Sometimes I feel like this site should be called: Stir and Strain… a site for one million Negroni cocktails. But here’s the thing! They’re so good! And they also bottle nicely since they’re all booze. So let me explain why we’re talking about this oh-so-simple bottled cocktail today.
It’s October, the time where you suddenly realize it’s about to get BUSY. Like, you suddenly have no weekends. There’s parties, there’s apple picking sessions followed by pumpkin picking trips followed by parent-teacher conferences followed by Friendsgiving then real Thanksgiving and then BAM. It’s just black out time until about the second week of January.
I see all this coming down the road. I see drinking a sub-par wine that’s been left in the fridge from a cookie decorating party two weeks prior because you’re juggling making a turkey with, you know, life. It worries me. So, while I still have moments of my sanity left, and some moments of leisure (like, when I give my kids a 600 count sticker book and say have at it) I decided I should batch up my cooking/happy hour cocktail of choice, a Negroni.
Now, while most bottled cocktails might be chilled and enjoyed as is, I always prefer a Negroni over an ice cube. Keeping that in mind, when I bottle up a Negroni, guess what? I don’t account for water dilution. I definitely do for some bottled cocktails, but here, I know I’ll pour it on ice and give it a stir because if I was making this on demand, I would just build it in the glass over the ice anyways. See… simple!
So, before the holiday crush hits you, whip up a few bottles and store them in your fridge. They’ll keep awhile and when you just can’t with that $4 handle of vodka someone left from your Halloween party, you’ll have this drink waiting for you.
And, as I know I have a variety of levels of expertise on here, if this is too simple a bottled cocktail for you, I highly suggest you check out the two linked above!
The Simplest Bottled Negroni Cocktail
Approximately 4-5 servings
4 ounces Campari
4 ounces sweet vermouth
4 ounces gin, your choice but I went with a London Dry here
- In a swing top bottle, combine Campari, sweet vermouth, and gin. Seal and refrigerate.
- When ready to enjoy, pour approximately 2-1/4 to 3 ounces over an ice cube in a rocks glass. Enjoy!
First, we can all acknowledge that I could have come up with a better name for this cocktail, but really, it’s almost Fall and we’re all about the apples around here. So I’m not even going to try and be fancy.
Second, the cocktail itself. If you’ve been on my Instagram at Happy Hour, or skimmed through the recipe archives on this site, you know that I love a Negroni, and I have no qualms whatsoever about perpetually riffing on this drink. Now, I’m not a one-trick pony here and I can make some pretty darn tasty original cocktails (again, check the archives), but when I have to quickly throw together a drink for Happy Hour, there’s a good chance I’m reaching for gin, sweet vermouth and some Campari right now.
This week I’m looking at the first sightings of apples in my produce box and I remembered how much I enjoy apple chips. They are so very easy to make as long as you have time. And if you don’t have time to watch an oven, then you might want to invest in a dehydrator. I, unfortunately, have hit max capacity for the amount of stuff that can sit on my counter or be tucked away in a closet, and also I read The Life-Changing Magic of Tidying Up, so I really do take objects in my hand, thank them, and then decide whether or not to chuck them out. And that’s a lot of work so I’d rather just not buy crap.
Anyways, apple chips! Thinly slice an apple up and then dry it out in the oven for a few hours on low heat. Do you folks really need a recipe or can we just leave this here? They make a tasty Happy Hour snack and you can eat a whole bunch and not feel gross. Also, they make beautiful garnishes. They’re wonderfully “Fall” on your glass and when you’re done with your drink you can eat that too. Can’t do that with an orange peel.
This Apple-groni is pretty basic. There’s more of the suggestion of apples with baking spice and bittersweetness in the finish. The riff is so minor I wavered back and forth about whether to publish this or not. I still like content to live on this site though and not just on Instagram where it gets lost almost instantly when I do do a quick ‘gram. So here you go…
1 ounce Caorunn gin (it’s infused with apples!)
1 ounce sweet vermouth, Vermouth di Torino used here
3/4 ounce Campari
2 dashes apple bitters
apple chip for garnish
Combine gin, sweet vermouth, Campari and bitters in a mixing glass with ice and stir 20 seconds to chill. Strain into a rocks glass over a large ice cube. Garnish with apple chip. Think Fall.
Give me all your whiskey filled chocolates and don’t ask me to share. That’s love.
1. Rosé Gummy Bear Cocktail Kit 2. Duo Glass 3. Champagne Watch 4. Stripper Glass Lady 5. Stripper Glass Man 6. Irish Whiskey Chocolate 7. Sweet Drink Stir Sticks 8. Perrier-Jouet Belle Epoque Rosé 9. Red Vintage Pitcher 10. Campari
This post is brought to you by Campari. Recipes and ideas are my own.
Your Instagram feed might be turning from #millennialpink to a cheery garnet red next week as we embark on the FIFTH year of Negroni Week!
If you’re not familiar with this wonderful time of year, or have only heard of it in passing, let me loop you guys in. From June 5 through 11 this year, bars, restaurants and vendors from around the world celebrate the Negroni cocktail – an iconic mix of Campari, gin, and sweet red vermouth – to raise money and awareness for great causes. What started as just 100 bars in the US, has now grown into an International event and this year will be bigger than ever.
While you’ll see me out to help the cause next week at a few of my favorite bars (remember to follow us along on Instagram as we’ve planned a few surprises!!) there are other ways you can help a charity out. A portion of proceeds from the sales of nationally-available items such as a Campari-branded red bicycle from PUBLIC, a Negroni-red Baggu tote, and fire red-tinted sunglasses from Sunski, among other items, will be donated to charity. National partner Lyft will also offer coupon codes to new users to help riders safely get around during Negroni Week.
Campari, the star of the cocktail itself, is committed to supporting the trade community’s fundraising efforts as well. This year, Campari is teaming up with both the U.S. Bartenders’ Guild (USBG), as well as SHARE – a nationwide community that offers support to women diagnosed with breast and ovarian cancers – via SHARE’s partnership with Speed Rack, the all-female speed bartending competition benefitting breast cancer research, education and prevention. Multi-city events will be held with both the USBG and SHARE/Speed Rack to raise money for each charitable cause.
I am a staunch believer in volunteer and charity work and grew up in a community that placed a strong emphasis on these values. That’s why I’m participating once again to help spread the word. While going for a drink out may seem almost like a lay up to support a charity, the point is, it supports a charity. Everyone, and every bit (or drink), counts.
Because Negroni Week is also a celebration of the cocktail, I’ve teamed up with Campari to create 3 of my own variations on the cocktail to represent its Past, Present and Future (and have named them such).
Negroni:Past (double vanilla Negroni float)
Representing the past, the Negroni: Past Cocktail harkens back to old timey soda fountain shops where ice cream floats were an indulgent treat for everyone. Here we’ve made this an “adult’s only” cocktail with double the vanilla. Vanilla infused gin, Campari, vanilla ice cream and sweet vermouth “sauce” is a refreshing, and super indulgent, treat for the summer. Optionally, if you can get your hands on some acid phosphate you can give your float extra tang just like the OG soda jerks did.
1-1/2 ounces gin, such as Bulldog London Dry Gin, infused with vanilla (recipe follows)
1 ounce Campari
2-3 scoops vanilla ice cream
8 ounces sweet vermouth, such as Cinzano 1757
optional: 1/2 tsp acid phosphate
- Start by reducing the sweet vermouth. To do this, heat sweet vermouth in a small sauce pan over medium heat until it reduces to about 2 ounces. Set aside.
- In a pint glass, or soda fountain glass, add 2-3 scoops of vanilla ice cream. Then, in a mixing glass filled 2/3 with ice, add in vanilla infused gin and Campari (and acid phosphate if using). Stir to chill about 20 seconds. Strain mixture over the ice cream.
- Garnish your adult float with the sweet vermouth “sauce”.
Vanilla Infused Gin
8 ounces gin, such as Bulldog London Dry Gin
3 to 4 vanilla beans
- Chop vanilla beans into 1″ pieces. Add vanilla pieces and gin into an airtight container and seal. Leave in a cool, dark place for 3 to 4 days.
- Strain the mixture into a new container when desired taste has been reached.
- Vanilla infused gin will keep at optimal taste up to 6 months.
Just because the original Negroni cocktail uses gin, does not mean that today’s has to. One of the biggest trends of the current cocktail era is to take a classic drink and swap out the main spirit. Mezcal has exploded onto the bar scene and you can find it popping up in most bar’s menus. And with good reason, it’s delicious. For this cocktail, we swap out the gin with mezcal, keep our friends Campari and sweet vermouth, and add a touch of green bell pepper syrup to highlight the vegetal nuances of the mezcal.
1 ounce mezcal
3/4 ounce sweet vermouth, such as Cinzano 1757
1 ounce Campari
1/2 ounce green bell pepper syrup (recipe follows)
large strip of orange zest for garnish
In a mixing glass 2/3 filled with ice, add in mezcal, sweet vermouth, Campari and bell pepper syrup. Stir for 20 seconds to chill and then strain over a large ice cube in a rocks glass. Garnish with orange zest.
Green Bell Pepper Syrup
1 cup sugar
1 cup water
1 green bell pepper, chopped
- In a medium sauce pan over medium-high heat, add to the pan the sugar and water. Stir to dissolve and add in green bell pepper. Stir and bring to a boil. Immediately remove from heat and cover.
- Let sit one hour, remove bell peppers, and let syrup finish cooling to room temperature.
- Store syrup in an airtight container in the refrigerator for up to one month.
When you think of the future of cocktails, do you picture some mad scientists conducting experiments in a lab? I do. With the future in mind, I’m highlighting the sharp bitterness of the Negroni with gentian smoke for a take on the smoked cocktail. This cocktail requires a blow torch, so you know it’s fun.
- Start by moving to a well ventilated room. Place gentian root in a shallow, heat proof dish (I also like mini disposable pie plates!). Get a kitchen torch or long fireplace lighter ready.
- Next, fill a mixing glass 2/3 with ice. Pour in gin, sweet vermouth and Campari. Stir to chill 20 seconds.
- Immediately begin smoking the gentian root by holding a flame to it until starts to smoke. As soon as it begins to smoke, place a glass upside down over the smoke to “catch” the smoke. When the glass is filled, slide a postcard or piece of cardstock over the hole to keep the smoke in.
- Turn the glass right side up, keeping the hole covered. When ready to serve, remove the card and strain the mixed cocktail into the smoke. Garnish with a dehydrated orange wheel.
For more information on Negroni Week, and for a list of bars participating, visit negroniweek.com and follow @CampariUS and @Imbibe on Facebook, @CampariUSA and @Imbibe on Instagram, @Campari and @Imbibe on Twitter, and engaging with the #NegroniWeek hashtag.
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).
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.
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).
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).
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.
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.
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.
Now, please stay with me on this. First, shake off your assumptions that suddenly the lofty Negroni has gone the way of the 7/11 slurpee machine: believe me, this is nothing like that. Gone are the teeth-tinglingly sweet frozen drinks you’re used to downing in the summer. The wasted calories of footlong, electric blue “adult” slushies that have about a thimble of alcohol in them and more corn syrup than anything else. These frozen versions of the Negroni take the actual, delicious drink, and whiz it up with ice for all of the bittersweet flavor, only now you sip it through a straw.
Oh, and when I say versions, I mean you get TWO variations for this frozen cocktail: classic and a fruit-forward twist on a white negroni: watermelon. The watermelon version is inspired by a drink I just had at a friend’s wedding which was, essentially, a White Negroni whose vermouth had been infused with watermelon. The idea was playful and it was delicious and I knew I needed to make something like that for the site. Lately, I’ve been enjoying a bit more whimsy in my cocktails, I still enjoy the classics, but when you’re recipe developing all the time, your brain wants to go in warped places. At least mine does.
Anyways, the idea was great, but I wanted some flexibility with the recipe. And since I wanted something a bit more versatile that I could use in multiple drinks, I infused the gin instead. It’s a short infusion, just two days, and you could always start tasting after day 1 if you don’t want a super-watermelon-y flavor and strain when you think it’s ready. Hint: if you want something over ice, instead of something made of ice, try the watermelon gin with some tonic; the sweet and bitter work well together.
OK! So let’s stop taking ourselves SO seriously, at least for today, and enjoy some frozen cocktails.
4-1/2 ounces gin, such as G’Vine or Fords
2-1/2 ounces Campari
2-1/2 ounces Carpano Antica Sweet Vermouth
3 cups ice (for a thicker drink, add an additional 1/2 cup ice to each batch)
Orange slices, for garnish
- Combine gin, Campari, and sweet vermouth in an airtight container. Place in freezer and freeze for at least 8 hours and up to 3 days.
- When ready to serve, add chilled alcohol and ice to blender. Blend on high speed until uniform and smooth, about 30 seconds. Pour into rocks glasses or small wine glass. Garnish with an orange slice and serve immediately.
Frozen Watermelon White Negroni
1/2 cup cubed watermelon
1-1/2 cups gin, such as Broker’s or St. George Botanivore
4-1/2 ounces watermelon gin (see recipe below, line 1)
2-1/2 ounces Cocchi Americano
2-1/4 ounces Dolin Dry Vermouth
3 cups ice (for a thicker drink, add an additional 1/2 cup ice to each batch)
Watermelon and orange slices, for garnish
- For the watermelon gin: In an airtight container, combine gin and watermelon. Keep in a cool, dark place for 48 hours. Strain into a clean, airtight container until ready to use. Will keep up to one year.
- For the Watermelon White Negroni Slushie: Combine watermelon gin, Cocchi Americano, and vermouth in an airtight container and freeze for at least 8 hours and up to 3 days.
- When ready to serve, add frozen alcohol to a blender with ice. Blend on high speed until smooth, about 30 seconds. Split between rocks glasses or small wine glasses. Garnish each glass with a watermelon.
First, drink these with an ounce of caution; they kinda go straight to your head if you sip them up quickly. Second, the chilling overnight is so your mixture does not dilute the ice too quickly while you blend (this step is optional). The classic Negroni tastes pretty much like what you’d get in its natural state. Even though the bitterness is still very present, with this icy state it’s lovely and the citrus notes are quite present. And not watered down tasting! The watermelon on the other hand is delicate with only a hint at the bitterness from the Cocchi Americano. While the fruity watermelon is present, it doesn’t overpower the drink as a whole – it’s a nice accent.
So choose one, or both, to make this weekend. I choose both.
I originally published this recipe on Serious Eats.
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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.
1 ounce Vida Organic Mezcal
1 ounce Amaro Nonino
3/4 ounce Campari
orange peel for garnish
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).
Weather really shouldn’t be a factor in what you’re drinking though. Sure, a nice Hot Toddy is fine by the fire, but so is an ostentatious Tiki drink. I’d sip that by the fire too. Today’s recipe is just that: a Tiki drink to sip regardless of where you’re sitting this winter. It’s the last in my series I did for the Serious Drinks site on sparkling cocktails. It will also get you hammered if you drink it on an empty stomach, so don’t do that.
You’ll need a few days to prep the infusion, but after that, you end up with some deliciously boozy pineapple chunks and a lovely, bright tropical fruit infused rum. Can’t complain about that hanging out in your fridge.
One medium pineapple, peeled, cored and sliced in 1-inch thick wheels
1 cup aged rum, such as Mt. Gay Eclipse
1 oz simple syrup (1:1 ratio)
Peeled zest of 3 limes, plus 1/2 cup juice from about 8 limes total
Preheat oven to 400°F. Place sliced pineapple on a foil-lined pan and roast until tender and starting to brown, about 30 minutes total, flipping halfway through. Let cool and chop roughly. Measure out 1 cup roasted pineapple for infusion.
Combine rum, 1 cup roasted pineapple, and simple syrup in an airtight container. Let sit for 2 days, agitating once a day. After two days, add lime zest and juice. Let sit one day. Strain and reserve pineapple chunks for garnish.
For the Cocktail:
2 oz dark rum, such as Gosling’s Black Seal
2-1/2 oz Pineapple and Lime Infused Rum
1 oz Campari
4 oz chilled sparkling wine
For the Garnish:
Rum soaked pineapple chunk (reserved from infusion)
Fill a highball glass with ice. Add dark rum, infused rum, and Campari. Top with sparkling wine and stir gently if desired. Garnish with a skewered pineapple chunk, lime wedge, pineapple leaf, and Luxardo cherry.
This drink is bright and bubbly with a touch of bitterness. And in true Tiki fashion, it’s super strong. There’s a lot of rum in there, but what’s a decent Tiki creation without a giant heaping helping of booze?
Drink up folks, and let your mind wander to something warm and tropical.