Super Nogroni Recipe
HP Juniper non-alcoholic gin NOA non-alcoholic Italian aperitif NOA non-alcoholic sweet vermouth candied Campari
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Chill glass
Place a rocks glass or lowball glass in the freezer for 5 minutes or fill with ice water while you prepare ingredients to chill it.
- 2
Combine base ingredients
In a mixing glass or cocktail shaker filled halfway with ice, pour 2 oz HP Juniper non-alcoholic gin, 1 oz NOA non-alcoholic Italian aperitif, and 1 oz NOA non-alcoholic sweet vermouth.
- 3
Add candied Campari
Add 1/2 teaspoon candied Campari syrup (or a small spoonful of Campari reduction). This adds concentrated bitter-sweet Campari flavor reminiscent of the classic Negroni profile.
- 4
Add bitters
Add 1 dash of orange bitters (use non-alcoholic bitters if strictly alcohol-free). This rounds and lifts the aromatics.
- 5
Stir to chill and dilute
Stir the mixture with a long bar spoon for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted. If using a shaker, stir in the shaker with ice rather than dry-shake—this drink is best stirred.
- 6
Prepare glass and strain
Discard ice/water from the chilled rocks glass. Add 1 large fresh ice cube or a handful of fresh ice to the glass. Strain the stirred cocktail into the prepared glass over the ice.
Garnish & Finish
- 7
Express orange oils
Take the large orange peel and hold it skin-side down over the cocktail. Give it a firm twist to express the oils across the surface of the drink, then rub the peel around the glass rim.
- 8
Garnish
Drop the twisted peel into the glass. Optionally add a candied orange slice on the rim or a Luxardo/maraschino cherry into the drink for extra sweetness and presentation.
- 9
Serve immediately and enjoy. The candied Campari addition should provide a sweet-bitter pop to mimic Campari while keeping the cocktail non-alcoholic; adjust the 1/2 tsp to taste for more or less Campari intensity.
