Welcome to #NegroniWeek 2015! “Always and foreverrrrr, you will be my Negroni Babyyyyy.” (Excerpted from my upcoming hit single about the Negroni). Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can find out all about it here.
Now, if you’re like me, you may be running out of that Bottled Negroni that we discussed in a post from May 31st. That’s ok, we can make variations on Negroni without using Bottled Negroni, in fact, I’ve done so very many times.
For the spectacular Negroni-Apri, I’m subbing Aperol + Apricot Liqueur for Campari, Carpano Dry Vermouth for Carpano Antica, and keeping the Plymouth Gin (never not Plymouth Gin). To this we add Orange Bitters, that lovely Orange Peel rose and BOOM, we’ve got a totally fabulous summery Negroni variation.
- 1 1/4 oz Plymouth Gin
- 1 1/4 oz Carpano Dry
- 3/4 oz Aperol
- 1/4 oz Rothman & Winter Apricot Liqueur
- 7 dashes of Regan’s Orange Bitters (yes, 7 dashes)
- Garnish: Orange Peel rose
Combine ingredients over ice and stir. Strain into double rocks glass over ice. Garnish with Orange Peel rose.
Practically perfect in every way.