Negroni Rosa Recipe

Inspired by Don Angie

Time8m

Serves1

Piucinque Gin, Bitter Bianco, Cocchi Americano, Opal Basil, Peach Bitters

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Ingredients

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1
Measure and Combine
Add 1 oz Piucinque Gin, 1 oz Bitter Bianco, and 0.5 oz Cocchi Americano to a mixing glass.
2
Add Bitters
Add 2 dashes of peach bitters to the mixing glass.

3
Muddle Basil
Place 4 opal basil leaves in the palm of your hand and clap gently once to release aromatics, or lightly slap the leaves and add them to the mixing glass. Gently press (do not pulverize) the leaves with a bar spoon against the inside of the mixing glass 2–3 times to release fragrance without extracting bitter chlorophyll.
4
Stir to Chill & Dilute
Fill the mixing glass with cubed ice (about 1 cup). Stir the mixture with a bar spoon for 20–30 seconds (15–20 full revolutions) until well chilled and slightly diluted. Aim for a velvety texture and an appropriate dilution to balance sweetness and alcohol.

5
Prepare Glass
Place a large ice cube in a chilled rocks glass.
6
Double Strain
Using a Hawthorne and fine (mesh) strainer, double-strain the stirred cocktail into the rocks glass to remove basil pieces and small ice shards. Pour gently over the large ice cube.
7
Express & Garnish
Express an orange peel over the drink by holding it skin-side down and giving it a quick squeeze to spray oils onto the surface; rub the peel around the rim and drop it into the glass. Optionally, place one small basil leaf on top for a fresh aromatic note.
8
Serve
Serve immediately with a short straw or without. Recommend tasting and adjusting bitters or Cocchi Americano proportions for future pours to suit sweetness preferences.