fall negroni

1 1/4 oz Aviation Gin (Treehouse Percy's)
3/4 oz Campari
1/2 oz Sweet Vermouth (Giacomo Speroni)
1/2 oz Walnut Liqueur (Russo Nocino)

Stir with ice, strain into an old fashioned glass with ice (large ice cube), and garnish with 2 dashes Angostura Bitters, an orange twist, and a toasted walnut piece (untoasted). Two Saturdays ago, I decided to make a recipe called the Fall Negroni that Imbibe Magazine posted for Negroni Week. The drink created by Los Angeles bartender Brandyn Tepper reminded me in name of the Autumn Negroni but this one was walnut and spice instead of extra bitter. Once mixed, the Fall Negroni donated allspice, orange, and clove aromas. Next, grape and roast notes on the sip transformed into pine, bitter orange, dark walnut, and allspice flavors on the swallow.