Negroni with Rosé Vermouth
November 2021
Graham and I have been getting our home bar back into fighting shape. After a long hiatus, we’re ready and excited to make some drinks (and party snacks!) for friends and family again. One of the new additions to our bar is a bottle of rosé vermouth. You’re probably familiar with white vermouth and red (or sweet) vermouth. The white one is essential for a martini, and you need the red one to make a classic negroni. But when I saw a unique rosé version and learned that it is produced by the all-female team of distiller Morgan McLachlan and winemaker Amy Atwood, I knew I wanted to try mixing it into a Negroni.
I think you’ll like it! For the other spirits in the cocktail, I love St. Agrestis’s red bitter aperitif, which has no artificial color or dye. The Scottish gin is new to us, highly recommended by a bartender who works at our local bottle shop.
This week I had a good excuse to raise a glass on a regular Thursday evening: My latest cookbook, Boards, Platters, Plates is being reprinted—hooray! Coming up in November, I’ll be doing a few fun book events, so stay tuned for more details on those.
If you’re hosting Thanksgiving, don’t miss my Thanksgiving Guides: Part 1, Part 2, and Part 3, plus recipes for savory and sweet dishes. I am so grateful for this community, for you being here. Thank you. Wishing you and yours a relaxing, delicious November with lots of good drinks.
Negroni with Rosé Vermouth
Serves 1
1 ounce gin
1 ounce red bitter aperitif
1 ounce rosé vermouth
1 orange
1 large ice cube
Pour the gin, red bitter aperitif, and rosé vermouth into a short cocktail glass. Stir with a long spoon. Using a vegetable peeler, cut a long, narrow strip of orange peel. Twist the peel into a curlicue over the glass, then drop it in. Add the ice cube and stir to thoroughly chill the drink before serving.
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xo,
Maria
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