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White Negroni
I made an Azzurro Negroni by applying this same idea of changing the bitter aperitif and the vermouth. I made it using Venturo Aperitivo Mediterraneo and dry vermouth, and garnished with a lemon twist and a rosemary sprig to underline the two main aromas I recognize in Venturo. Really liked the result, very mediterranean indeed, I'll try it again during a hot summer afternoon