Southern Negroni

by James Stevenson

This cocktail was made in honor of the 2016 Negroni week which is a fundraiser presented each year by Imbibe and Campari. This fundraiser raises money for charitable causes around the world while celebrating the infamous Negroni cocktail. I love Negronis and wanted to make several variations to celebrate the week.

This recipe draws from my southern roots. The bourbon and sorghum syrup really tip this recipe into southern territory. I love sorghum syrup in this because it blends with the Campari in a magical way without over powering the drink. Sorghum is like a southern molasses that is made from the grassy stalks of the sorghum plant. My great-grandmother made this stuff and always slathered it on her homemade buttermilk biscuits for breakfast. So, you know if it used as a condiment on biscuits it is going to be amazing in your cocktail and in this Southern Negroni today. Italian meets southern in this wonderful variation of the Negroni.

Ingredients:

  • 1.5 Campari
  • 1.5 bourbon
  • 1 teaspoon sorghum syrup
  • 2 dashes of Peychauds bitters
  • 2-3 ice cubes
  • 1 cup of ice

Garnish: orange peel

Instructions:

  1. In a glass add Campari, bourbon, sorghum syrup and bitters.  Stir until all ingredients are mixed up.
  2. Fill glass with several ice cubes and pour mixture over ice
  3. Garnish with orange peel

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