The classic Negroni takes on a festive flair with holiday spices like star anise, cinnamon, and cloves, creating the perfect seasonal cocktail. Ananda Eidelstein shares her expertise in crafting this delightful drink. The Negroni, a beloved Italian cocktail, traditionally combines equal parts gin, sweet vermouth, and Campari. For the festive season, the Campari is infused overnight with the warm spices of mulled wine, bringing a new depth to the cocktail. The result is a truly merry and crowd-pleasing drink. Each glass is adorned with a strip of orange zest and whole star anise, best served over large ice cubes for a stylish presentation similar to upscale bars.
To make this holiday cocktail, you will need:
– 8 ounces Campari
– 2 oranges, divided
– 4 star anise pods, plus more for garnish
– 3 cinnamon sticks
– 2 teaspoons pink peppercorns, crushed
– 1 teaspoon whole cloves
– 8 ounces gin
– 8 ounces sweet vermouth
Begin by pouring the Campari into a lidded container. Use a Y-shaped peeler to strip the zest from half an orange, adding it to the jar. Lightly toast the star anise, cinnamon, peppercorns, and cloves in a small saucepan over medium-low heat for 3 to 4 minutes until aromatic. Incorporate the spices into the jar with the Campari and orange zest. Secure the lid, shake, and let it stand at room temperature overnight. Strain and discard the solids.
For each serving, mix 1 oz. of the infused Campari with 1 oz. gin and 1 oz. sweet vermouth, then pour over ice. Garnish with orange zest and whole star anise for a festive touch.
