This EO original aperitif (see photo) was inspired by the Negroni cocktail (page 42). It is a great example of how elegant and complex three liquids blended in a cocktail can be. Its rich flavors come from amaro, which we use in place of Campari, and Punt e Mes, in place of traditional sweet vermouth. Amaro is a bitter Italian digestif made from herbs and plants; for the Nerina, we prefer Meletti amaro, which has a beautiful spice profile with lingering notes of cinnamon, but is light on caramel compared to other amaros. Punt e Mes is a highly bittersweet aromatized wine, considered by some to be the original of Italian vermouth. Combined and blended with gin, the ingredients create a cocktail of simple sophistication. The name is a nod to the classic Negroni cocktail. Being a dark-hued drink, Nerina comes from nera, the feminine Italian word for black.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
Step 1
Pour all the liquid ingredients into a mixing glass. Add large cold ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with the orange twist.
tasting notes
Step 2
Dominant Flavors: juniper, cinnamon, caramel, and orange on the nose
Step 3
Body: velvety
Step 4
Dryness: medium
Step 5
Complexity: high
Step 6
Accentuating or Contrasting Flavors: blend of herbs and spices
Step 7
Finish: short, spicy with caramel overtones
Step 8
Glass: cocktail
