Spanish Negroni Recipe

Inspired by La Boca

Time10m

Serves1

Vara Brandy, Pomegranate Molasses, Rosemary Syrup, Fever Tree Ginger Beer + candied ginger

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Ingredients

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1
Prepare rosemary syrup (makes ~6 oz)
Combine 1 cup sugar, 1 cup water, and 4 fresh rosemary sprigs in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently 5 minutes. Remove from heat, cover, and steep 15–20 minutes. Remove rosemary, strain into a jar, and refrigerate. Syrup keeps 2 weeks.
2
Build the cocktail
Add 2 oz Vara Brandy, 0.5 oz pomegranate molasses, 0.5 oz rosemary syrup, and 0.25 oz fresh lemon juice to a mixing glass or shaker filled with ice. Stir briskly 15–20 seconds to chill and dilute (or, if you prefer a lightly effervescent finish, stir 8–10 seconds).
3
Finish with ginger beer
Strain the stirred mixture into a rocks glass over a large ice cube or sphere. Top with 2 oz Fever-Tree ginger beer, pouring gently to preserve carbonation. Give a very light stir (1–2 turns) to integrate.
4
Garnish
Skewer one piece of candied ginger and rest it across the rim or drop it into the glass. Slap the rosemary sprig between your palms to release oils, then place it in the glass as an aromatic garnish.
5
Serve
Present immediately while ginger beer is bubbly. Optionally offer a short straw. The cocktail yields bright pomegranate acidity, herbal rosemary notes, warming brandy, and a ginger finish.