This negroni is a classic cocktail and I’m generally not one to shy away from “creatively enhancing” a classic cocktail with fresh ingredients. But the negroni is one you must alter carefully- as it has a cult following. This version, showcasing the subtlties fo mangoes, adds a bit of sweet perfumy mango essence by infusing the gin with fresh mangoes. The infused booze makes the Campari taste a tad less bitter and slightly sweeter without adding sugar. The slight, added mango essence is balancing and therefore a bit more inviting to those on the fence about the bitterness of Campari. It’s a drink enjoyed year round, but this -scant of tropical- version is exceptionally nice in winter, where the brightness and vibrancy of the fresh mangoes gracefully shines through the potent and botanical booze without tasting sugary sweet.
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1 ounces fresh mango infused gin*
1 ounce campari
1 ounce sweet vermouth
Orange peel garnish
In a rocks glass stir together the gin, Campari and sweet vermouth. Fill with ice and garnish with an orange peel.
*Mango infused Gin: Place one ripe mango (cubed) and the mango pit in a mason jar and fill with gin and allow to infuse for 4-5 days. Strain and discard solids.