It’s the most wonderful time of year! You guessed it: it’s Negroni Week. Those who know me know how much I love the classic Negroni. It’s one of my go-to cocktails and is appropriate for all seasons and any occasion.
Given that it’s Negroni Week, what better time to honour it then by putting my own personal touch on the classic?
For the base spirit, I decided to go with Pisco. I tried two different types: Acholado (grape blend) and Mosto Verde (green must). The latter worked far better. It was much smoother and more velvety.
For the vermouth, I used Byrrh Grand Quinquina; a fortified wine flavoured with cinchona. You get grape flavours on the nose, with a bit of tang at first, a sweet middle, and bitter finish.
Finally, I added some orange bitters to stack the Pisco up to the complexities of the gin.
1 oz Mosto Verde Pisco
1 ½ oz Byrrh Grand Quinquina
3-4 dashes orange bitters
Add ingredients to a mixing glass with ice and stir well. Strain into a chilled coupe.
The hardest part (as always) was coming up with the name. Given that the drink highlights Pisco, I decided to go with a Peruvian theme. ‘Sol’ means sun in Spanish. The sun is very symbolic in Peruvian culture and the Incas were known as “the people of the sun”.
Hence, ‘Negroni del Sol’.
Overall, I have to say it’s a well-balanced cocktail that can be enjoyed by anyone – especially Pisco lovers. In that respect, I think it’s a fitting tribute to the original – and one that embodies my background and identity.
Happy Negroni week! I’ll be celebrating under the sun.