St. Agrestis ‘phony White Negroni’ Recipe

Combine

Add the non-alcoholic dry aperitif (St. Agrestis-style), non-alcoholic white bitter aperitif, non-alcoholic amaro or bitter botanical syrup, simple syrup, fresh lemon juice, and non-alcoholic orange bitters (if using) to a cocktail shaker.

Add ice

Fill the shaker with the extra ice (about 4 cubes) to properly chill and slightly dilute the mixture.

Shake

Shake vigorously for 12–15 seconds until the shaker is well chilled and a light frost appears on the outside.

Prepare glass

Place a large clear rocks glass in front of you and add the large ice cube.

Strain

Using a Hawthorne or fine strainer, double-strain the shaken cocktail over the large ice cube into the prepared rocks glass to remove small shards of ice and any pulp.

Express orange peel

Hold the orange peel (pith side toward the drink) about 3–4 inches above the glass and give it a sharp twist to express the oils over the surface. Optionally, use a lighter or match to carefully flame the peel: hold the peel between the flame and the glass briefly to heat and release extra aromatic oils, then quickly pinch and run the peel around the rim and drop it into the drink.

Add herb

If using, lightly slap the rosemary or thyme between your palms to release aromatics, then rest the sprig against the ice cube or float it on top of the drink.

Serve

Serve immediately while cold. The cocktail should present a balanced bitter, herbal, and citrus profile reminiscent of a white Negroni but zero proof.

Adjust the 1:1:1 base (aperitif:white aperitif:amaro) to taste — if you prefer drier, reduce the amaro or simple syrup; for more bitterness, increase the non-alcoholic amaro. Fresh lemon juice brightens the drink; omit if you prefer strictly bitter/citrus oils only.