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.