Golden Negroni Recipe

Make syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Add the peeled and sliced 1-inch piece of fresh turmeric root (or 1 tsp ground turmeric) and optional 0.25-inch slice of fresh ginger. Stir until the sugar dissolves and the mixture just comes to a gentle simmer. Reduce heat to low and simmer for 5 minutes to extract flavor and color.

Remove from heat and let the syrup steep for 15–20 minutes to deepen the turmeric flavor and color. Strain through a fine mesh sieve or cheesecloth into a clean container. Cool completely. Store refrigerated up to 2 weeks. Use 0.25 oz per cocktail.

Build the Golden Negroni

Chill an old-fashioned glass (or rocks glass) by filling it with ice and setting it aside, or place the serving glass in the freezer briefly.

Stir

In a mixing glass combine 1.5 oz Tanqueray, 0.75 oz Lillet Blanc, 0.75 oz Suze, 0.5 oz apricot liqueur, 0.25 oz turmeric simple syrup, and 2 dashes orange bitters. Fill the mixing glass with ice (about 1 cup) and stir briskly for 20–30 seconds until well chilled and lightly diluted.

Serve

Discard ice from the chilled serving glass and strain the cocktail into the glass over one large ice cube or fresh ice. This yields a clear, golden-hued Negroni variation.

Express the oils from an orange peel over the drink by holding the peel with the outer skin facing down above the glass and giving it a quick twist to release the oils. Rub the peel on the glass rim, then drop it into the cocktail. Optionally float or spear a thin apricot slice on the ice for extra aroma and presentation.

Taste and adjust: if you prefer it slightly sweeter or more floral, add another 0.125–0.25 oz apricot liqueur or 0.125 oz turmeric syrup and stir briefly.