Tuesday, September 28, 2021

negroni club

1 1/2 oz Gin (Bombay Dry)
3/4 oz Lemon Juice
1/2 oz Sweet Vermouth (Noilly Prat)
1/2 oz Campari
1/2 oz Raspberry Syrup
1 dash Peychaud's Bitters
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail coupe. Perhaps a few drops of Peychaud's Bitters swirled into the egg white froth would be a decent garnish here.
In continuing on with Negroni Week, I recalled how well Campari and raspberry syrup recently worked in the Frank Hinton and previously in drinks like the Turn Signal. Therefore, I decided to mashup the Negroni with the Clover Club and used the recipe from Green Street that included Peychaud's the mix. Once assembled, the Negroni Club presented a raspberry, orange, and pine aroma. Next, lemon, orange, and berry notes on the sip shuffled toward gin, bitter orange, and anise on the swallow

4 comments:

Dan Wing said...

is ingredient list missing egg white?

CocktailVirgin said...

Thank you -- I added it just now, but strangely I had it in the tags and in the instructions.

Dan Wing said...

Thanks! Yeah, it looked like it was made with an egg white and the dry shake gave it away. I just couldn't tell if 1/2 or entire egg white was best. I'll give this one a try later this week. (And thanks for your posts!)

CocktailVirgin said...

That's more of a preference thing and doesn't change the recipe's essence. I only do less than an egg white if (1) I'm making more than 1 drink or (2) I work at a bar that batches egg whites in a squeeze bottle. Otherwise, I hate wasting things (other than the yolk, that is -- although there are yolk-only drinks).