Negron finally has the moment you deserve. Cocktail – traditionally made with gin, Campari and sweet vermouth – tempts with its complexity. Bitter notes mix with sweet and herbal ones, making every surprise. Despite his sophisticated aroma, Tipple is an easy shocking to make. Simply mix the ingredients and pour over the ice. The results are versatile refreshing: a fantastic pool aperitif, a enjoyable lid or a drink to pair with dinner. Now fans are becoming more creative with new ingredients. You can find negronis made with mezcal or champagne, and those with nuts or smoked. And while the cocktails all looked alike, they now come in any shape, size and color. We cleared Hamptons bars and restaurants for the most creative Negronis in the city. Here how to create them at home.
Uccello sbagliato
Zogu, 47 S. Elmwood Ave., Montauk
Uccello sbagliato
1 oz. orange juice
.75 oz. Cocchi Barolo Chinato
.75 oz. Botanist
.75 oz. Campari infected with fennel
.75 oz. vanilla syrup
.75 oz. Adam Docg Prosecco
Dehydrated blood orange
Combine all liquid ingredients into a small tin. Shake and strain in a high glass over the ice cubes. Grip
Prosecco and garrison with dehydrated blood orange.
Negroni
Coche Comedor, 74a Montauk Hwy., Amagansett
Negroni
1.25 ozs. Del Maguey screws mezcal
.75 oz. Gentian Aperitif Salers
.75 oz. TXIMISTA VERMOUTH BASC BLANCO
.5 oz. Lustau Sherry Vermouth seco
2 bitter bitter truths bitter grapefruit
Grapefruit
Stir all the ingredients over the ice until they cool well. Stretch over the ice sphere in a double glass of old fashion Edel.
Sotol Negroni
El Verano, 10 Windmill Lane, Southampton
Sotol Negroni
1 oz. Casa lotos sotol
1 oz. camping
1 oz. Romana Amaro
Combine all ingredients with ice and mix until cool. Stretch in a glass of fresh ice rocks. Garnish with an orange peel.
Negroni Gremolata
Lã © 1909, 29 W. Neck Road, Island Heights Shelter
Negroni Gremolata
1 oz. Gin
1 oz. Gremolata olive washed with oil Dooin Vermouth
.75 oz. Bitter contract
Gremolata olive oil:
1 cup olive oil
2 cups of dry vermouth
Half a bunch of parsley
1 lemon, pledged in strips
Heat the olive oil in a pan. Add parsley and lemon zall. Simmer for 30 seconds, then remove the heat. Add to the dry vermia and cool to room temperature. Refrigerate overnight. While the oil is still hardened, strain through a coffee and bottle filter.
Combine the ingredients and mix with a large ice rock. Garrison with lemon peel
and three drops of olive oil.
Photographs: Marshall Troy; Stylist drink: Jen Beauchesne, Prop stylist: Julia Troy
#Negron #Summer #recipes #hot #spots #favorite #Hamptons
Image Source : nypost.com