101 Best New Cocktails: Gringo Negroni by Roberto Giudici, Fluffer Bar, Milan, Italy
Roberto Giudici, Fluffer Bar, Milan, Italy
“I’ve created this drink for a usual customer who wanted a twist on a Negroni with a Mexican hint. I was thinking a little bit outside the box: the “structure” of the cocktail was the same, one part for each ingredient, but each one was changed: I’ve replaced Campari with Spitz, an Italian gentian spirit made near Maggiore lake; the sweet red vermouth was replaced with an Italian white vermouth with citrus notes, and instead of gin I’ve used Del Maguey Vida, an Espadin mezcal with a complex smoky taste in mouth and in nose too. The drink was a little bit flat so I’ve tried to combine some bitters together. Cinchona, oranges, chocolate, every kind of ingredient that I thought could work together and with the cocktail too…I blended them to reach a standardized balance, et voilà. Enjoy!” Roberto Giudici
30 ml (1 oz) Spitz Genziana Rossi d’Angera
30 ml (1 oz) Vermouth del Professore Bianco
3 dashes Chocolate Combo Bitters*
1 orange half-wheel, as garnish
1 lemon twist, as garnish
Stir over ice and strain into a chilled tumbler over fresh ice. Add the garnishes, squeezing the twist over the drink.
*Chocolate Combo Bitters: Blend 1 part Bob’s chocolate bitters, 1 part Bitter Truth Xocolatl Mole bitters, 2 parts Bitter Truth orange bitters, and 1 part Angostura bitters.
gaz sez: Well this one was truly a pain in the ass to put together. Getting a bottle of Spitz Genziana Rossi d’Angera to the USA wasn’t easy, for a start, but I have my sources . . . It was well worth the effort. One of the best Negroni variations I ever did taste. Nice one.
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