Name: Autumn Negroni
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 22.5 ml Vermouth alla vaniglia; 15 ml Cynar/carciofo amaro; 15 ml Red bitter liqueur; 7.5 ml Fernet liqueur; 1 dash Orange bitters; 1 dash Creole bitters; 4 drop Saline solution 4:1

Ingredients

2 fl oz

Hayman's London Dry Gin

³⁄₄ fl oz

Carpano Antica Formula Vermouth

¹⁄₂ fl oz

Cynar or other carciofo amaro

¹⁄₂ fl oz

Italian red bitter liqueur

¹⁄₄ fl oz

Fernet Branca liqueur

1 dash

Orange Bitters by Angostura

1 dash

Peychaud's or other Creole-style bitters

4 drop

Saline solution (20g sea salt to 80g water) or pinch of salt

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Autumn Negroni contains 243 calories

Alcohol content:

2.1 standard drinks
24.65% alc./vol. (49.3° proof)
29.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Vermouth rosso alla vaniglia (e.g. Antica Formula) — Sulphur Dioxide/Sulphites

Gallery

Comments & Discussion

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Linda Shaverin Hirsh Premium Member 3w

Great big mouth feel is that of a Negroni with additional depth from the Cynar. Certainly not an Negroni for purists but a fabulous, nuanced and balanced drink in its own right. Excellent summer to autumn cocktail transition.

G. M. Genovese Premium Member 40w

A Negroni variation, and arguably a smooth improvement over the standard approach... I agree the drink name needs to drop the Negroni moniker and riff more off the 'autumn' angle. Maybe something about leaves turning color, a citrus harvest, or a burning sunset, you tell me.. The Campari is still present, but toned down to an expert measure. Cocchi di Torino is good here too, not overbearing. Perhaps the x-factor is the choice of gin. Gonna dive back in on this with a St. George brand or Tanqueray Rangpur, hmm...

Caspian Berggren Premium Member 1y

I personally think that the flavours get a bit too muddied. It's improving the Negroni a little bit but not that much that I think it's worth the extra steps. Solid 3.5/5.

michael Monaco 1y

I made it. It was good but not great. A regular Negroni is more to my taste.

Stuart Glover 1y

Negroni - elevated. I'd say improved by maybe 20% on the original

Stuart Glover 1y

NOT JUST FOR AUTUMN!

Simon Sedgley Premium Member 1y

A lovely drink to contemplate slowly. We agree that it works best over a block of ice in a Rocks glass. But we also wish that creators might find a way out of their hall of mirrors and desist from naming such drinks 'Negroni'. Of course the structure is there, vaguely. If endless, self-referential variation on a theme is all we have to look forward to, then, we're afraid to say, don't complain about your boredom. And the cure for boredom is originality, not novelty.

Marie-Therese Straus 1y

I served this over a rock as, like Dale DeGroff, I prefer my Negronis as a slow sipper on a big cube. This was quite delicious! The Cynar and Fernet work well together and give this a more herbal character than a standard Negroni. I think I'll try this with Branca Menta next time as a wintergreen element might be nice.

Steven Jepson Premium Member 1y

This is quite a large serve especially with a 2 shot gin backbone - not sure Id have this as a pre dinner but absolutely as a final sip and relax as an after dinner sat in front of a large fire.
A definite rich Negroni with the Fernet coming through right at the end - I used an Asterley's Britannica.

Andy Parnell-Hopkinson 1y

Frankly this tastes like a Negroni with a hint of fernet (which in my book is generally no bad thing). Nonetheless, it deserves commendation for upping the gin quotient to deliver a knockout punch.