COLD BREW NEGRONI
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If there is one drink I know Ryan LOVES it's a Negroni. I call it the hipster cocktail because almost every time we go out he orders this drink at a hipster spot. I think it has become is favorite cocktail of all time, and it's a safe bet for a Father's Day treat. So, since I'm a novice when it comes to cocktail making, I asked expert cocktail maker, Jason of Barrel Aged Dad, to create the perfect Negroni with a twist, and oh - my - gosh did he deliver. I want to drink this just as much as Ryan does.
The twist that Jason incorporated is adding cold brew (Ryan's favorite non-alcoholic beverage). So, really, I'm just guaranteed a win now. Ha! When I tasted it I particularly loved the aroma of the orange with the coffee. It made me wonder why we don't pair those two together more often. Below you will find the recipe and some expert comments from Jason on the cocktail creation.
“When thinking about my hipster friends and what they like to drink, two things came to mind: coffee and bold, unconventional spirits. Ergo, the Cold Brew Negroni was a match made in hipster heaven. The Negroni is the kind of cocktail your order if you want immediate respect from the bartender or any cocktail aficionado. It’s made up of equal parts gin (in this case swapped for the coffee), Campari and sweet vermouth. The Campari and coffee mix very well together, with the bitter notes of the Campari playing off the dark, earthy flavors in the coffee. This is a low ABV, bitter cocktail that is sure to please any trendy fella.”
Cold Brew Negroni
1 1/2 oz cold brew concentrate (I used Trader Joe's)
1 oz Campari
1 oz Sweet Vermouth
Combine ingredients in a mixing glass with ice. Stir for 15-20 seconds. Strain into a rocks glass with a large ice cube. Express orange peel oil over cocktail and drop it into the glass.
Combine ingredients with ice and stir briskly for 15 to 20 seconds.
Strain into a rocks glass with a large ice cube. (Jason made his own ice cube, but whiskey rocks can work for amateurs like me. ;)
Express orange peel and then rub around the rim of the glass for that tasty aroma.
FINISHED!
Photos by Rennai Hoefer
