| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Campari |
| 0.5 Part 0.5 Oz 15 Ml 1.5 Cl | Cognac infused with almond |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Calvados |
| 1 Part 1 Oz 30 Ml 3 Cl | Noilly Prat |
| 0.15 Part 0.15 Oz 5 Ml 0.5 Cl | Yellow Chartreuse |
| 2 Sprays 2 Sprays 2 Sprays 2 Sprays | Lemongrass perfume |
| Garnish Garnish Garnish Garnish | Calisson |
| 1 | Infuse Cognac with almond oil, then freeze to solidify and remove the oil, leaving a smooth almond note without excess fat. |
| 1 | Infuse Cognac with almond oil, then freeze to solidify and remove the oil, leaving a smooth almond note without excess fat. |
| 1 | Infuse Cognac with almond oil, then freeze to solidify and remove the oil, leaving a smooth almond note without excess fat. |
| 1 | Infuse Cognac with almond oil, then freeze to solidify and remove the oil, leaving a smooth almond note without excess fat. |
Chill the glassware and mixing glass, discarding the excess water. Add all spirits to the mixing glass and stir with ice for 7 seconds. Strain into a fine whisky glass over a single 5×5 cm ice cube. Finish with lemongrass perfume and garnish with a calisson.
Find out how many bottles you’ll need.
There are cities you carry in your passport, and others you carry etched into your skin. For me, this cocktail is the impossible embrace between the winds of Cipolletti, the eternal glamour of Cannes, and the Italian blood that runs through my veins. It’s a tribute to who I am: a son of Patagonia who now walks the red carpet, yet never stops smelling of apples and rain-soaked earth.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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