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This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening's delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cocktail cold. This recipe came to us from Jim Meehan, a bartender and an owner of Please Don.
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The Gingerbread Negroni Is the Cocktail of Christmas
The negroni may be classic but it is also one of the simplest and most uncomplicated cocktails to make. You need just three ingredients: gin, bitter aperitif and sweet red vermouth. These are measured in equal parts directly into a tumbler glass and then stirred gently together for a short time with large chunks or cubes of ice.
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• Cocktail Recipe: Dante's Gingerbread Negroni • Hamptons News Magazine • An East End Experience - a magazine covering Hamptons Art & Entertainment, Hamptons Real Estate, Hamptons Dining, Wellness, Philanthropy, Events and much more.
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The Gingerbread Negroni. Designed by beverage training director at Dante NYC, Renato Tonelli, and his mixology team, the menu features ingredients such as figs, pears, toffee apple and cinnamon.
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Instructions. Pour ingredients into a Rocks glass filled with Ice. Stir until diluted to your taste. Spray Orange Peel oils over glass, then add as garnish. Previous cocktail.
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INSTRUCTIONS. To make the Negroni you will need to add the gin, sweet vermouth, and Campari into a cocktail shaker of ice. Shake, then strain over a rocks glass, then place one large piece of ice into the glass and top with a slice of orange (when available select a blood orange as the deeper flesh color stands out against the drink).
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Just when it seems that a gingerbread Negroni is the closest the cocktail will get to revisiting the era of the "-ini" — when any drink served in an oversized V-glass was branded as a.
Rhubarb & Gingerbread Negroni Cocktail Recipe • Sips From Scripts
Steps. Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.
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Snuggle up at this heights hangout as the bar plays Christmas movies all month — with a side of tableside s'mores. Get extra jolly with the Peanut Butter Old Fashioned made with house-infused peanut butter bourbon, angostura & orange bitters or the Gingerbread Negroni with house-spiced gin, cardamom, red vermouth, bitters.
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10ml Fig syrup*. Orange or pink grapefruit peel. Stir all ingredients with ice in a mixing glass and strain into an ice-filled tumbler. Garnish with the citrus peel. *To make the syrup, add sugar, water and figs to a saucepan. Muddle the figs gently to release more flavour. Stir until the sugar has dissolved.
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Save the Date - Negroni Week 2024 will be September 16-22! Thanks to the 12,000 venues that came together in 2023 to mix Negronis in support of Slow Food's mission to foster a more equitable and sustainable food and beverage world. Registration for 2024 will be open in August. Learn More.
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Step 2 Strain the aromatics and remove tea bag then store until needed. Step 3 To make your gingerbread Negroni, fill half a tumbler with ice. Pour 25ml of infused gin, 25ml spiced rum and 25ml.
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In a shaker tin, add 4-5 mint leaves and a bar spoon of pre-minced ginger. Muddle to release the flavors.
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Gingerbread negroni is all we'll be drinking this festive season Recipe: https://trib.al/yvS9Lvb
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Add all ingredients to a mixing glass and fill the glass 3/4 with ice. Stir with a long-handled bar spoon until thoroughly chilled, about 30 rotations. Strain the liquid into a rocks glass filled with ice (or one large cube). Remove a strip of peel from an orange and express the oils over the surface of the drink.
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Make the cocktail: Fill a cocktail pitcher halfway with ice, then add the spice butter rum, Cardamaro, vermouths, Campari, and ginger bitters. Using a long mixing spoon, gently stir. Add a large ice cube to 2 glasses. Using a cocktail strainer, pour even servings of the negroni into the 2 glasses. Garnish with an orange twist and grated nutmeg.
