A See-Through Negroni

  • 1 oz Gin
  • 1 oz Cocchi Americano
  • 1 oz Salers Gentian Aperitif
  • Dash of Grapefruit Bitters

Garnish:  Grapefruit Twist

Tools: Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a chilled coupe.  Garnish with a grapefruit twist.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and Italy by Way of Mexico.

Sangria’s Aromatic Cousin

  • 1.5 oz Laird’s Bonded Apple Brandy
  • .75 oz Aperol
  • .5 oz Lillet Rose (or Blanc)
  • Dash of Orange Bitters

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a cocktail shaker and strain into a chilled coupe.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.

Awry One

  • 1.5 oz Rye Whiskey
  • .5 oz Luxardo Bitter (or Campari)
  • .5 oz Lemon Juice
  • .25 oz Simple Syrup
  • 2 dashes of Orange Bitters

Garnish:  Sprig of Mint

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Fine Strainer

Preparation:  Combine ingredients in a mixing glass and shake in an ice-filled cocktail shaker.  Double strain into a cocktail glass.  Garnish with a sprig of mint.

This is a recipe from the Wall Street Journal about summer drinks and is attributed to Greg Best of Holeman and Finch in Atlanta.  The article describes the drink as follows:

If you’ve ever desired the bitterness of a Negroni and the whiskey-ness of a Manhattan in easy-drinking summer form, this is the cocktail for you.  A new drink that tastes like it’s been around for a century.

The Boulevardier

Spirit:  1.5 oz Bourbon Whiskey

Sweetener:  .75 oz Sweet Vermouth

Acid/Bitter:  .75 oz Campari

Garnish:  Lemon Zest

Preparation:  Pour ingredients into an ice-filled mixing glass.  Stir 30 seconds.  Strain into a coctail glass.  Garnish with a zest of lemon.

This recipe is attributed to Harry McElhone, the owner of the legendary Harry’s New York Bar in Paris, and appeared on its menu in 1927.  It is the bourbon cousin of the Negroni.