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

Autumn Negroni
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Serve in a Coupe glass

Ingredients:
2 oz	Hayman's London Dry Gin
³⁄₄ oz	Carpano Antica Formula Vermouth
¹⁄₂ oz	Cynar or other carciofo amaro
¹⁄₂ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₄ oz	Fernet Branca liqueur
1 dash	Orange Bitters by Angostura
1 dash	Peychaud's or other Creole-style bitters
4 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Gin's botanicals shine and are surprisingly enhanced by bittersweet and herbal ingredients. A burst of zesty orange adds to the cleansing nature of this pre-dinner sharpener.

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History:

Adapted from a recipe created in 2012 by Toby Maloney at The Violet Hour in Chicago, Illinois.

More cocktails by Toby Maloney

Nutrition:

One serving of Autumn Negroni contains 243 calories

Alcohol content:

2.1 standard drinks
24.64% alc./vol. (24.64° proof)
29.7 grams of pure alcohol

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More Autumn/fall cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Caspian Berggren

14th February at 16:01

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

7th February at 23:22

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

Stuart Glover

1st February at 20:35

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

Stuart Glover

1st February at 20:36

NOT JUST FOR AUTUMN!

Simon Sedgley

26th January at 05:27

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

25th January at 03:07

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

24th January at 23:44

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

24th January at 19:12

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.