This is a beautiful twist on a classic negroni created by Devan Lenning. The slight and pleasant peppery buzz sets this cocktail apart from other holiday drink recipes — as does the brilliant red color! Made with gin from Seattle’s OOLA Distillery and sweet vermouth from BroVo, this striking sip is just the right fit for any holiday celebration.
INGREDIENTS
1½ ounces OOLA Barrel Finished Gin
¾ ounce Szechuan-infused Campari
½ ounce BroVo Jammy Sweet Vermouth
2 dashes Sichuan Mary’s Honey Cocktail Bitters by Giant-Herbs and Tea (optional)
Orange twist and edible flower (optional), for garnish
DIRECTIONS
Add a large ice cube to a double old fashioned glass. Add gin, Szechuan-infused Campari, vermouth and bitters, and stir. Express an orange twist over the glass, and garnish with optional edible flower.
Szechuan Campari Infusion
1 liter Campari
35 grams Szechuan peppercorns
20 grams pink peppercorns
10 grams black peppercorns
DIRECTIONS
Coarsely grind peppercorns and add to Campari. Infuse for up to 2 weeks, or until desired “buzz” level. Strain with a fine mesh strainer, and again with a coffee filter to remove small sediments.
All 12 Days of Christmas cocktails can be found here.
