For those few of you who have a job that gives you a 3 day weekend starting today, lucky you. I’m pretty sure that last time I had that Monday off I was in college… a long time ago in college. But let’s not focus on that for now. Even if your weekend is only two days long, or even one, I’ll also give you guys an excuse to drink a good cocktail. Here’s a roundup of my Fall favorites.
Negroni Week is almost upon us folks. Starting June 2nd through the 8th, bars across the country will be donating proceeds from every Negroni or Negroni variation that they serve all in the name of charity. Drink and be good to your fellow man. More info can be found on here (Imbibe and Campari are putting the whole shindig together).
Find a local bar and help participate for a good cause. You’re out drinking anyways.
While I also will be out and about that week seeing what Los Angeles bars have concocted, I’m also offering up a favorite variation here on the site that you can try all year round.
I’ve swapped out the gin with mezcal (because I can’t help myself), and the sweet vermouth with Amaro Nonino (I don’t need a reason other than to tell you I love this stuff). The Campari stays the same.
Viva Negroni!
1 ounce Vida Organic Mezcal
1 ounce Amaro Nonino
3/4 ounce Campari
orange peel for garnish
In a mixing glass 2/3 filled with ice, stir together the mezcal, amaro and Campari. Strain into a chilled rocks glass. Express orange oils over the ice and plop the peel in the glass.
Bright, juicy citrus battles it out with the mezcal and licorice on the nose. The first sip is rich, smooth with a not subtle bitter hit from the Campari immediately with the earthiness of the mezcal right behind. Campari can really stand up to the aggressive nature of the smoke in a mezcal and I love pairing them here. The Amaro Nonino adds some spice and complexity, as well as a nice mouthfeel to the whole drink.
Do you have a favorite Negroni variation? Or do you prefer the old tried and true recipe? Also, don’t forget that Stir & Strain is running a GIVEAWAY (check it out and enter).
Maple. Walnut. There really are only two places your mind is going to go after hearing these words in rapid succession. One is breakfast cereal, the other is wood types. If you can think of a third I’d love to hear about it.
I got it stuck in my head a few weeks back that what I needed on the site was a maple cocktail. But I couldn’t get out of the loop that it had to be a maple walnut cocktail. Problem with that duo is that it evokes a sticky sweetness that quite frankly sounded like a cocktail I would be serving at a kid’s party…if that makes any sense at all. Shear stubbornness on my part to keep this flavor duo won the house over in the end though. Want to know why? Citrus is the key to balancing a sweet cocktail. Well, and some bitter too but let’s keep this simple.
In its infancy, I was trying to work with a Manhattan variation but Rye was just not cutting it; too harsh. Cognac needed to step in and take over. And then I threw the sweet vermouth out and Amaro Nonino took its place. Angostura stayed put with the maple walnut flavor; just had to cut it with some lemon juice for balance.
Then suddenly it all made sense. The dark wood. The sexy cognac. This was a cocktail you’d find in a private club. I’d say gentlemen’s club but then you’d start thinking of pole dancing and that is not what I mean. This rich and superbly balanced cocktail is meant to be sipped in an overstuffed chair while you debate the sturdiness of the legs on some race horses you no doubt put a lot of money on for the win. There or by the fireplace wishing for the winter chill to pass.
Pro Tip: Just like you would sharpen/hone your knives, did you know you can also extend the life of your paring knife by doing this too? If you have knives you care about and own a Sharpening Steel
2 oz. Camus Cognac
3/4 oz. Amaro Nonino
1/4 oz. organic medium amber maple syrup
1/2 oz. freshly squeezed lemon juice (Eureka lemon used here)
3 dashes Fee Brothers Black Walnut Bitters
2 dashes Angostura Bitters
2″ long strip lemon peel for garnish
In a mixing glass 2/3 filled with ice, add cognac, amaro, maple syrup, lemon juice and bitters. Stir to chill about 30 seconds. Strain into a rocks glass over ice. Express lemon oils from the peel over the drink and add the zest to the glass.
Lemony aroma that has a bright, clean start that eases into a warm, nutty sweetness. I served this cocktail over a large (2″ square, like this one
