capo negroni
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capo negroni
Nothing beats a recipe crossover, and to celebrate Negroni week, I wanted to combine Italy and Peru together, merging the idea of the Bianco Negroni and a recent favorite, the El Capitan.
While utilizing the Luxardo Bitter Bianco in this Negroni variation has been a regular staple of mine for years, I recently discovered the El Capitan earlier this year and knew that combining the elements of both cocktails would be awesome.
The result was a deliciously savory, yet delicate and familiar combination that would drink well on its own or paired well with fresh seafood, salty snacks, or cheese. Given that Negronis are meant to be an aperitif at times, this recipe continues that expectation!
I also want to call attention to Luxardo doing their part to give back this year, making a variety of donations to various charities supporting bartenders and the hospitality industry in honor of Negroni week and in celebration of cocktail culture.
I’ve asked for my donation to help out the Helen David Relief Fund, which raises money to support the medical costs associated with bartenders fighting cancer. Check them out if your looking to give back to the community and support those struggling, so we can together continue to uplift the spirit of cocktail and creativity.
Ingredients
1oz | 60ml Luxardo Bitter Bianco
1oz | 60ml acholado pisco
0.5oz | 15ml olive brine vermouth blend
0.5oz | 15ml bianco vermouth
Cocktail Directions
Combine all ingredients into a stirring vessel, add ice, stir and strain over a large rock in a rocks glass.
Garnish with an orange wedge and olives on a pick.
