Alpine Negroni

Jack Schramm | New York

This winterized Negroni takes its name from the alpine amaro, Braulio, which lends its signature gentian notes to the expected combination of gin, Campari and sweet vermouth. A small measure of Champagne acid (an easily-procured combo of tartaric and lactic acids dissolved in water) adds a pop of brightness. Combined with the appropriate amount of water for dilution, this Negroni can be stored in the freezer until ready to serve at which point Jack Schramm recommends pouring it into a rocks glass over a large ice cube, garnished with a lemon twist.

 

Ingredients

Servings: 8

  • 6 ounces gin, preferably Beefeater
  • 6 ounces gin, preferably Beefeater
  • 6 ounces Campari
  • 6 ounces Campari
  • 6 ounces sweet vermouth, preferably Cocchi Vermouth di Torino
  • 6 ounces sweet vermouth, preferably Cocchi Vermouth di Torino
  • 6 ounces Amaro Braulio
  • 6 ounces Amaro Braulio
  • 2 ounces Champagne Acid (see Editor's Note)
  • 2 ounces Champagne Acid (see Editor's Note)
  • 6 ounces water
  • 6 ounces water

Garnish: lemon twist

Directions
  1. Combine all ingredients in a liter bottle.
  2. Store in the freezer.
  3. When ready to serve, pour into a rocks glass over a large ice cube.
  4. Garnish with a lemon twist.
Editor's Note

Champagne Acid
3 grams lactic acid
3 grams tartaric acid
94 grams water

Add all ingredients into a resealable container and shake until dissolved.