1 oz Cynar
1 oz Campari
1 pinch Salt
Stir until the salt is dissolved. Add ice, stir again, and strain into a coupe glass. Twist a grapefruit peel over the top.
Two Tuesdays ago, I flipped through Gary Regan's Negroni book and stumbled upon the Bottecchia. Kevin Burke of Denver's Colt & Gray created this recipe where the gin of the classic Negroni was swapped for Fernet Branca and the sweet vermouth for Cynar. In addition, Kevin added a pinch of salt to temper the bitterness and to add a savory element to Bottecchia. For a name, he paid tribute to Ottavio Bottecchi, a cyclist who won the Tour de France in 1924 before dying mysteriously of unknown causes a few years later.