This variation like many was designed with the concept of simplicity in mind and no cocktail does simplicity better than the classic Negroni made with just 3 equal parts. Using this method we always experiment with different substitutions and my usual go-to when at a bar is the Boulevardier which uses this technique but with slightly bolder flavors than the classic.
So today we were playing around with simple cocktails and grabbed these 3 bottles out of the bar to play with; they came together really nicely but unfortunately were missing a little something so without wanting to add more booze or play with the proportions of the existing ingredients we reached for some bitters and found the ANGOSTURA® orange bitters really give it that pop we were looking for. The Amaro Di ANGOSTURA® is such a unique product that we always have a bottle handy and when mixed with an earthy pisco and dry gin it really balances beautifully.
- 1 ounce Amaro Di ANGOSTURA®
- 1 ounce Peruvian pisco
- 1 ounce London dry gin
- 5 dashes ANGOSTURA® orange bitters
- Combine all ingredients with ice in a mixing glass
- Stir to chill and combine ingredients
- Strain into a rocks glass over a big piece of ice
- Garnish with orange wheel