Welcome to #NegroniWeek 2015! The week where all we talk about, drink, and post recipes of are the infamous Negroni! Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can read all about it here.
Now, if you haven’t read my post from May 31st about how I like to make and Bottle my Negroni, you best do that first, mmmk? Did you read it? Fabulous Did you not? wellllllll…
The Negroniac is one of my all time favourite recipes that I’ve ever come up with. It is literally a Sazerac + a Negroni and hoooo boy, does it pack a punch. Essentially, instead of Peychaud’s Bitters, you use a hefty amount of Bottled Negroni and keep the rest of the Sazerac formula intact. (Rye, Absinthe and a Lemon peel.)
Are you ready for this? The Negroniac is high octane madness.
Keep in mind that this is a very exact recipe. Too much of anything and the drink is thrown way off.
- 1 3/4 oz Negroni
- 1 1/4 oz Rye
- 2 Dashes of Regans’ Orange Bitters
- St. George Absinthe Verte Rinse
- Garnish: expressed and discarded Lemon Peel
Rinse a double Rocks glass with Absinthe and chill. Combine Negroni, Rye and Orange Bitters over cracked ice and give it a very looooooooong stir. Strain into chilled glass. Express and discard Lemon Peel. Santé!
Hello powerful and tasty Negroniac! I will sip you slowly and relish every drop.