Breakfast Negroni

Dublin bartender Ger Cullen brings orange marmalade and an Irish tea infusion to the classic Negroni recipe for a brunch-friendly variation. “With the bitterness from the Campari and orange bitters married with the orange marmalade to sweeten things up ever so slightly, the cocktail finishes dry from the Irish tea-infused gin as a nod to my Irish heritage,” he says.

1 oz. Campari
1 oz. Cinzano Rosso
1 oz. tea-infused gin
2 tsp. orange marmalade
2 dashes orange bitters
Tools: barspoon
Glass: rocks
Garnish: orange peel

Stir all the ingredients without ice to blend the marmalade. Add ice and stir in a mixing glass. To finish, squeeze orange zest over the cocktail and serve in a rocks glass over ice, then garnish.

For the infusion: Add 4 tablespoons of Irish breakfast tea to a bottle of gin and infuse for up to 2 hours, depending on preferred strength. Strain out the tea before use.

Ger Cullen, Zozimus, Dublin

For more information on Negroni Week, including an interactive map of participating bars, information on this year’s selected charities and more recipes, head over to negroniweek.com.