Bruto Negroni



Stir in a mixing glass with ice and strain into an old fashioned glass with a fresh large ice cube. Garnish with an expressed orange peel. (express = squeeze the oils from the peel onto the top of the drink. This is what will hit your nose first to heighten the flavors of the drink)


As if you couldn’t tell from previous posts, I’m pretty much obsessed with everything St. George Spirits puts out, and here’s further proof with an interesting twist on the classic Negroni. Traditionally made with equal parts of gin, sweet vermouth, and Campari (a bittersweet Italian aperitivo), the 1919-born Negroni has picked up tremendous popularity in recent years with the rise of the craft cocktail movement with imbibers seeking out the old classics (with some help from Campari’s marketing budget). This particular gin is made from unaged rye as the base spirit (remember, gin is any neutral spirit infused with botanicals, and this rye base gives the gin a nice warm flavor profile that no doubt conjures the whiskey feels. Paired this with St. George’s take on an aperitivo in the Bruto Americano and some Dolin sweet vermouth, and there you have it.

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