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Photo by Stuart Mullenberg
“The charred orange add another layer of complexity,” says Dell’anima beverage director Joe Campanale, “and the roasted bits pair well with the vanilla notes in the vermouth.”
1 orange wedge
1 oz. Carpano Antica
1 1/4 oz. Campari
1 1/4 oz. lambrusco bianco (Campanale uses Lini)
Tools: gas stove or grill, mixing glass, muddler, strainer
Garnish: orange peel
Lightly char the orange wedge over a gas burner or on a grill. Let cool. In a mixing glass, muddle roasted orange with vermouth. Add Campari and ice, and stir. Strain into an ice-filled chilled rocks glass and top with sparkling wine. Garnish.
Joe Campanale, Dell’anima, New York City
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