| 1 Part 1 Oz 30 Ml 3 Cl | Campari |
| 0.65 Part 0.65 Oz 20 Ml 2 Cl | Red Vermouth |
| 0.5 Part 0.5 Oz 15 Ml 1.5 Cl | Bulldog Gin infused with rosemary and grapefruit |
| 0.15 Part 0.15 Oz 5 Ml 0.5 Cl | Cynar |
| 2 Part 2 Oz 60 Ml 6 Cl | Rose & jasmine petal soda |
| 1 | Infuse 500 ml Gin with 125 g grapefruit zest (avoiding the albedo) and 30 g rosemary. |
| 1 | Infuse 500 ml Gin with 125 g grapefruit zest (avoiding the albedo) and 30 g rosemary. |
| 1 | Infuse 500 ml Gin with 125 g grapefruit zest (avoiding the albedo) and 30 g rosemary. |
| 1 | Infuse 500 ml Gin with 125 g grapefruit zest (avoiding the albedo) and 30 g rosemary. |
| 2 | Cook sous-vide at 60°C for 2 hours, then filter. |
| 2 | Cook sous-vide at 60°C for 2 hours, then filter. |
| 2 | Cook sous-vide at 60°C for 2 hours, then filter. |
| 2 | Cook sous-vide at 60°C for 2 hours, then filter. |
| 3 | Brew jasmine tea at 80°C for 15 minutes, add rose syrup and lactic acid, then chill and carbonate. |
| 3 | Brew jasmine tea at 80°C for 15 minutes, add rose syrup and lactic acid, then chill and carbonate. |
| 3 | Brew jasmine tea at 80°C for 15 minutes, add rose syrup and lactic acid, then chill and carbonate. |
| 3 | Brew jasmine tea at 80°C for 15 minutes, add rose syrup and lactic acid, then chill and carbonate. |
Gently stir all ingredients with ice in an Italian glass until well chilled.
Find out how many bottles you’ll need.
The Stranger cocktail is an ode to the main heroine of the cult film The Taming of the Scoundrel. Its floral aroma embodies femininity and tenderness — qualities that turn the protagonist’s world upside down, compelling him to change. In every sip lies the mystery and strength that make her character so captivating.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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