Clementine Negroni

After a slight detour down Morning Buzz Boulevard, we have returned to our gin crusade with a variation on a truly timeless cocktail. I have always longed to love the Negroni, but have found myself infatuated by it’s Yankee cousin the Boulevardier; don’t let it’s ex-pat nom-de-guerre fool you, it's roots are one hundred percent American. This adaptation, or bastardization depending on whom you ask, adds a new flavor to this already complex drink. A gin connoisseur friend of mine was not a fan when I introduced him to the Negroni, he felt overwhelmed by the Campari. The solution is adding clementine juice, completely changing the taste of this drink, resulting in a balance that is pleasing to even the most discerning palate.

As this is a modern deviation, there is no need to delve deeply into the history of this cocktail, just read on and prepare your taste buds for a flavor explosion. As this is a perfect drink to share with a lady friend on a warm summer’s eve, this recipe is for two, adjust as your company dictates…

Start by placing three peeled clementines (or mandarin oranges, for simpletons like the author) in an over-sized shaker. Add four or five solid dashes of orange bitters and muddle thoroughly. Add two ounces Hendrick’s gin (I find the flavor more complimentary), two ounces Campari, and 1½ ounces of sweet vermouth. Fill shaker with ice and shake vigorously. Divide between two chilled cocktail glasses, garnish with clementine slices. Prepare to be praised excessively.

Clementine Negroni

3 clementines, peeled

5 dashes orange bitters

2 oz hendrick’s gin

2 oz campari

1 ½ oz sweet vermouth

Place clementines and orange bitters into a large shaker, muddles until fruit is pulverized. Add gin, campari and sweet vermouth. Fill with ice and shake vigorously. Divide between two chilled cocktail glasses, garnish with a clementine slice.