This recipe has it all: sweetness, citrus, light bitterness and ethereal florals to wake the senses. It’s also my most formative recipe to date. A hybrid between a Negroni and a Sour, this recipe nods to a historical equal-parts recipe and innovates with the addition of a lovely floral liqueur.
Ingredients
- 1 ounce South County Distillers gin
- 1 ounce Campari
- 1 ounce fresh-pressed lemon juice, plus citrus peel for garnish
- 1 ounce elderflower liqueur, such as St-Germain or Fiorente
- Sparkling water
- Fresh kitchen herbs for garnish (optional)
Preparation
Combine gin, Campari, lemon juice and liqueur in a bar tin with ice. Shake vigorously for 15 seconds, strain over fresh ice into a glass and top with sparkling water. For a batch version, combine 8 ounces of each ingredient into a pitcher or bottle, store in the fridge and distribute equally into rocks glasses filled with ice when you’re ready to serve each drink. Top each glass with a splash of sparkling water and garnish with citrus zest or fresh kitchen herbs. Makes 1 cocktail or 8 for batch version.
Glassware from Jon Watanabe and Alessia Arregui of @Soda.Glass.House
