Every June there is a world wide celebration of one of the classic cocktails, the negroni. Started by Imbibe Magazine in 2013, Negroni Week has spread all over the globe as a way to celebrate the Negroni and give back to charities. Bars sign up and put the classic Negroni or their own take on this classic cocktail on the menu, and then donate a percentage of sales of each negroni sold to the charity of the bar’s choice. It is a cool way of giving back while getting a chance to drink cocktail history!
While we don’t have a bar except for the one in our house, we still wanted to celebrate Negroni Week by coming up with our own take on a negroni, the Concord Negroni Flip. Inspired by a Negroni Flip we saw on Food52, we decided that we wanted to create our own version using some homemade concord grape syrup we made from grapes we found at our local farmer’s market. We both liked the way the sweet tartness of the concord grape syrup worked against the bitterness of the Campari and the herbal notes of the sweet vermouth. Since vermouth is made from wine, its grape characteristics worked well with the concord grape syrup.
We started out with the basic negroni recipe, 1 part gin, 1 part campari, 1 part sweet vermouth and used that as the base of our flip. This ratio is the recipe for the basic negroni, which can admittedly be rather bitter and for some people who aren’t fans of bitter flavors (like Mrs. Nom!) A flip is a great way to temper strong flavors and bring a rich creaminess to a drink by using cream or an egg. For the Concord Negroni Flip, we chose to use heavy cream which added a velvety texture and a more creamy smooth flavor than an egg would. Adding the cream and a equal part of the concord grape brought the bitterness of the basic negroni into balance. The Concord Negroni Flip has a complex balance of bitterness, tart and creaminess and makes for a delicious take on the classic Negroni! Cheers!
- 1 oz gin
- 1 oz Campari
- 1 oz sweet vermouth
- 1 oz Concord Grape Syrup
- .5 oz heavy cream
- In a shaker, add ingredients.
- Dry shake to emulsify the cream and begin creating foam.
- Add ice to the shaker and shake well.
- Strain into a rocks glass.
- Garnish with Orange peel.