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It might but ultimately inspired by the negroni, but I feel this is really taking it in an entirely new direction and deserving a new title altogether. Perhaps a Red Baron - In honour of the superb colour, suave sophistication, and potential lethality?
Just noting that the garnish instructions seem incomplete re grapefruit twist and orange wedge, and differ from the photo. I happened to have some dehydrated blood orange, which looked great with the absolutely stunning Carmine red of the drink, but the two kinds of fresh citrus were a superior flavour match.
Thanks John. We've a number of cocktails where the switch from our previous way of displaying garnish and method hasn't fully transitioned to the new style. I've just fixed this cocktail. Blood orange slices, especially when dehydrated, make for more attractive garnishes than standard oranges. Same we're moving out of blood orange season.
Accidentally used rosso, instead of bianco, vermouth. (Might have nudged the cocktail back into the 20th Century.) But serendipity often has a plan, in my experience.