A rhubarb-based Italian amaro replaces the traditional Campari in this riff on the classic Negroni.
1 ¼ oz. gin
1 oz. sweet vermouth
¾ oz. Zucca Rabarbaro
Tools: mixing glass, barspoon, strainer
Garnish: orange peel
Combine all ingredients and stir with ice until chilled. Strain into a chilled coupe and garnish.
Brooks Reitz for FIG, Charleston, SC