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shake with ice
strain into a cocktail glass
garnish with large grapefruit peel
There is a cornucopia of delicious citrus in season right now that is perfect for utilizing when twisting up a classic. In this episode, Kathy adds grapefruit to a classic Negroni.
Recipe for the Grapefruit Negroni
add juice and whole fruit from two pieces of grapefruit to the mixing glass
1 1/2 oz gin
1 oz sweet vermouth
1/2 oz Campari
Instructions
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Kathy Casey
“Kathy Casey’s Liquid Kitchen™,” mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen.
5 Comments
Whilst I’m sure its lovely I wouldnt drink one whilst it is named a “Negroni” out of religous reasons. Won’t catch me throwing fruit juice in, changing ratios or shaking one anytime soon. I don’t mind playing a bit with the Negroni, maybe sub Cynar in for Campari but it’s just one of those drinks I personally don’t want to mess with much at all.
Hi Oliver,
Thanks for the comment. I do agree that the purest form of a cocktail, such as the ever classic Negroni, is often the best way to enjoy it. There is also always room to play and have fun behind the bar, like putting your own spin on things. -Kathy
I have to agree with Kathy on this one. I wish I had drank one of these before I tried a classic Negroni. This seems like a much more approachable drink than it’s name-sake.
The Negoni is definitely a classic, and a delicious one. Bitter is the last part of the palate to develop, so it’s also an acquired taste, yes. Enjoying a Negroni the “Italian way” also makes it easier to handle (which is on the rocks rather than straight-up).
I agree that classic cocktails should be revered, enjoyed, held in high regard, etc, but if bartenders didn’t experiment and come up with variations on a theme, mixology wouldn’t exist and cocktail books would be only a page long.
The Negroni itself is a variation on the Americano (or Milano-Turino), so imagine if in the early 1900’s Count Negroni’s bartender had said “no! I will not add gin to the Americano because it’s a classic” - then we wouldn’t even be having this conversation and watching this video!
Being closed off to experimenting with cocktails is not only no fun, but also very limiting!
~Rhett
www.and1morefortheroad.blogspot.com
But, then again, Count Negroni’s bartender didn’t call this new drink a ‘gin Americano’.
I am a firm believer in variations of drinks getting new names, rather than calling them x cocktail, y cocktail. It’s honestly just confusing, and it’s why some places you’ll still get a Kangaroo when you order a Martini. :p