Cocktail: Cassy’s Negroni | Bartender: Cedrick Foley

I wanted to create a more approachable version of the Negroni for the folks who aren’t used to bitter flavoured drinks. A transition from fruity cocktails towards the more classically flavoured, spirit forward and sometimes bitter classics.

1 oz Bombay Sapphire Gin
0.75 oz St Petroni Sweet Vermouth
0.5 oz Campari
0.25 oz Gabriel Boudier Creme de cassis de Dijon
3 Drops 20% Saline Water*

Add all ingredients to a mixing Glass. Stir until thoroughly chilled. Strain into a rocks glass over fresh ice.
Garnish with a dehydrated Orange wheel (you may use a fresh orange wheel if preferred).

*20% Saline water: In a sauce pan, combine 20 grams of salt with 80 grams of water. Bring to a simmer and stir until salt has dissolved. Let chill and store in a glass dropper bottle.

Saline water is a great way to make flavours pop and bridge them together. It also has the added bonus of mellowing any bitterness that might be too prominent.

Cedrick Foley

A French Canadian from Ottawa, Ontario living in the Alberta mountain sides. Living in Alberta for 7 years, he got a taste of the cocktail life in Fort McMurray Alberta where he met great bartenders who inspired him to be better. After moving to Calgary a year later, he was exposed to a next level of cocktail techniques and inspiration. Always on the search for new information and ways to better his craft, you can see him at local drinking holes picking the brains of Calgary's top talent.