Rosie Schaaps Negroni Recipes
CLASSIC NEGRONI
Nostrana, an Italian restaurant in Portland, Ore., has offered a Negroni of the Month since 2010, all original creations, some of them quite odd (squid ink Negroni, anyone?). But the house Negroni follows classic lines, using equal parts gin, vermouth and Campari.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 4
Steps:
- Combine all liquid ingredients with ice in a mixing glass and stir until chilled, about 30 seconds. Strain into a rocks glass filled with ice. Squeeze orange twist over drink and slip into glass.
RACHAEL'S NEGRONI
Provided by Rachael Ray : Food Network
Categories beverage
Time 2m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add the gin, aperitif, vermouth and lemon peel to a cocktail shaker with ice. Shake until blended. Serve neatly in a cocktail glass.
COLD-WEATHER NEGRONI
This wintry adaptation of a Negroni gets a deeper character and color from an amaro that's heavier than the typical bright Campari, and the dusky richness of amontillado sherry. The burnt thyme adds a woodsy aroma, but can be an optional touch. At a winter pop-up in the Williamsburg restaurant Sunday in Brooklyn, where the drink is being served, it is called Ugly Sweater Weather.
Provided by Florence Fabricant
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- In a rocks glass, combine the gin, amaro and sherry with ice. Stir 10 to 15 seconds. Garnish with the lemon twist. If using thyme, briefly ignite the sprig, blow out the flame and float the thyme on the drink.
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My next book, The Slow Road North: How I Found Peace in an Improbable Country, will be out in 2023. From 2011 to 2017, I was a columnist for The New York Times Magazine, and I've also written for Food & Wine, The New York Times Book Review, Lucky Peach, Marie Claire, poetryfoundation.com, and Travel + Leisure, among other publications.
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