Fans of the classic negroni can try a new drink while enjoying its familiar Campari and gin flavours with this twist from Tuc Craft Kitchen that also includes Aperol, Fernet and hopped grapefruit bitters. You can find this and other modern bar bites, made with seasonal ingredients, at the Gastown restaurant.
1 oz. Sheringham Seaside gin
3/4 oz. Punt e Mes Italian vermouth
1/4 oz. Campari
1/4 oz. Aperol
1/4 oz. Fernet-Branca
2 dashes Bittermens hopped grapefruit bitters
Put all ingredients in a mixing tin, add ice and stir over ice for 30 seconds.
Strain into a rocks glass with three perfect cubes.
Garnish with a grapefruit twist.
