With just a few key ingredients –Campari, gin and vermouth– a classic Negroni can be done in countless ways with just a couple of unique additions. This Negroni from Winnipeg's Forth restaurant incorporates pineapple shrub and orgeat syrup, and makes use of the fragrant Sheringham Seaside gin from Vancouver Island.
Give it a try this Negroni Week or make it at home anytime.
1 oz. Campari
1/2 oz. Dolin Blanc Vermouth
1/2 oz. Sheringham Seaside gin
1 bar spoon orgeat syrup
1 bar spoon pineapple shrub
2 drops saline solution
1 pinch ground cinnamon
1 strip orange zest, for garnish
In a cocktail shaker filled with ice, combine all ingredients, except garnish. Shake hard for 12 seconds. Strain into a Nick and Nora glass.
Garnish with an orange zest.
- Yield:
- 1 cocktail
- Prep Time:
- 5 minutes
