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Negroni di Aquila From Longman & Eagle

Recipe: Nathan Ozug Longman & Eagle , Chicago

Photo: Emma Janzen

One of the best-kept secrets in Chicago’s Logan Square neighborhood (one of our 2019 Imbibe 75 Places to Watch) is the Negroni di Aquila at Longman & Eagle. Created by former bartender Nathan Ozug in 2010, the drink is a pitch-perfect take on the Negroni Sbagliato, employing a unique (and specific) combo of Aperol and Punt e Mes. “The use of Aperol and Punt e Mes is for the sweetness factor that rounds out the flavors and softens the bitterness of the two liquors, making it more palatable for those who might be turned away by bitterness of Campari and standard vermouth. Topped off with prosecco, this drink is a patio pounder for all,” says Ozug.

Ingredients

  • 1 oz. Aperol
  • 1 oz. Punt e Mes
  • Prosecco, to top
  • Tools:barspoon
  • Garnishes:orange twist
  • Glass:goblet or rocks

Preparation

In a goblet or rocks glass, combine the Aperol and Punt e Mes with ice and stir to chill. Top with prosecco, then garnish.

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