It’s Negroni Week! From Sept. 21 to 27, bars and restaurants around the world pay homage to this excellent Italian offering into the cocktail canon, using a portion of the profits to support that other Italian classic, the Slow Food Movement.
Although, really, what week isn’t Negroni week?
This classic, season-spanning cocktail always seems to fit the mood or weather. But our friends over at Aviation Gin were feeling a little extra autumnal this week. Case in point: the Fall Negroni. A simple name for a simple-to-make drink based on the three-ingredient original, this version ups the ante with the addition to the drink’s standard gin-sweet vermouth-Campari mix with a little bit of walnut liqueur (it is nut-harvest season) and a little hit of bitters — for this drink, we like Dale DeGroff’s Pimento Aromatic Bitters for its spicy, rich nature or Crude Small Batch Attawanhood #37 Bitters — perfect for a little chill in the air. Head to Park Place Wines & Spirits in East Hampton for a bottle of Aviation, Toschi Nocello Walnut Liqueur and Crude’s cherry-clove-cinnamon bitters combo, and mix up an easy-peezy Negroni tonight, fit for getting cozy inside during what is looking like a break-out-the-board-games Nor’easter weekend. Cheers, friends!
Fall Negroni
Ingredients
- 1 1/4 oz Aviation American Gin
- 1/2 oz sweet vermouth (we like Cocchi Teatro for these purposes)
- 1/2 oz walnut liqueur
- 3/4 oz Campari
- 2 dashes aromatic, spiced bitters
- 1 orange twist
Directions
- In a mixing glass with ice, add in all liquid ingredients.
- Stir well and strain into a double rocks glass over a large-format ice cube.
- Garnish with the orange peel. Cheers!
