Negroni Sour

A drink just in time for 2022’s Negroni Week, which runs from September 12th – 18th, this is a Negroni Sour created by Cadre co-founder Martin in 2021. It features a three-part shaking technique taught to him by his favorite local bartender, Jen Many, in Pasadena, California. The process includes two dry shakes (without ice), once before the shake with ice and once after, to help keep the egg white frothy and voluminous. Martin took this sour a step further by replacing the sweet vermouth with bitter Cynar and infusing both the gin and Campari for a spicy, fruity, and herbal cocktail that’s great as an aperitif.

Negroni Sour

• 1.5 oz Black peppercorn-infused Broker’s Gin (see below for instructions)
• 1.0 oz Strawberry and rosemary-infused Campari (see below for instructions)
• 1.0 oz Fresh lemon juice
• 0.75 oz Cynar
•  0.25 oz Simple syrup
• 1 Egg white
• Garnish: Rosemary sprig and a few dashes absinthe
• Preparation: Add all ingredients to a shaker tin and shake without ice until the egg white is well-incorporated. Add ice and shake again until well-chilled, about 30 seconds. Remove the ice and shake again (without ice) to ensure the egg white is frothy. Pour into a Nick-and-Nora or cocktail glass. Add a few dashes of absinthe on top (I used an atomizer). Lightly slap the rosemary sprig to release the oils, then add to the glass.

 

Black peppercorn-infused Gin: Pour one 750 ml bottle of gin into a large non-reactive container with a lid (such as a large Mason jar). Add about five tablespoons black peppercorns and allow to steep overnight. Fine-strain through a coffee filter or cheese cloth back into the bottle. Make sure to label your bottle appropriately. Keep in a cool, dry place for up to one year.

Strawberry and rosemary-infused Campari: Pour one 750 ml bottle of Campari into a large non-reactive container with a lid (such as a large Mason jar).  Add 24 hulled and quartered strawberries and about four sprigs of fresh rosemary. Let steep in the refrigerator overnight, 24 hours. Fine strain back into the bottle through cheesecloth or a coffee filter. Make sure to label your bottle appropriately. Store in the refrigerator for up to four weeks.