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.