As Negroni Week continues, I thought I’d bring you another tasty treat. This time in cupcake form! I deconstructed the classic Negroni and made gin and sweet vermouth cupcakes with a Campari buttercream. I really have tons of fun thinking of ways I can turn cocktails into sweets and so far I’ve been pretty successful. They aren’t too complicated to make and if you’ve already been mixing up this cocktail at home, you’re halfway there with having all the ingredients. If you are anything like me, I usually have a full pantry, so I didn’t have to run out for much to whip these up just in time for hump day!…
The negroni is by far one of my favorite classic cocktails. It doesnt hurt that it’s super easy to make as well (equal parts gin:sweet vermouth:campari). This coming week is Negroni Week, which is presented by Imbibe Magazine and Campari in efforts to raise money for charities around the world. There are so many variations on this drink but one that sticks out to me the most is by a co-worker of mine, and it’s the bicycle thief. This is a collins spin on the negroni, excluding the vermouth and adding grapefruit, lemon, simple and topping it with club soda. It still fits the bill – bitter, sweet, and herbal. So I took it a step further and threw it in a blender to make this Frozen Negroni. Because why not? I also added strawberries because they’re in season which compliment the campari and gin perfectly.
1 oz. Gin
3/4 oz. Campari
3/4 oz. Sweet Vermouth
1 oz. Grapefruit Juice
1/2 oz. Lemon Juice
3/4 oz. Simple or Demerara Syrup
Add all your ingredients to your blender pitcher, add ice, and blend on smoothie setting. Pour into desired glassware and garnish with an orange wedge and whole strawberry.
This Frozen Strawberry Negroni was really delicious and easy to make. I always wonder why people are so afraid of blenders? They totally take the work out of making cocktails. You can make yourself a negroni at home or your favorite variation but don’t forget to go out to your local bars and support them for Negroni Week! Participating bars donate a portion of their negroni sales to charity. The only thing better about drinking is drinking with a cause! You can find bars near you participating here. Happy Negroni Week everyone!
We’re finally celebrating the arrival of fall! Although I am writing this from my bed where I’m currently laid up with a cold. It never fails, I always get sick when the seasons change abruptly. The temperature gets cooler, the nights get darker, there is a brisk breeze blowing, the leaves are falling and changing color. It’s time to cozy up with your favorite jacket and scarf and drink something even cozier. It’s not hot drink weather yet so calm down!
During fall I love drinks with darker flavors with in season fruits, spices, teas, cognac, whiskey and darker aged rums (I always love Rum). I’m so excited about having the blog this fall because I get to explore some interesting and fun drink creation that I wouldn’t normally do at work. I’m in the middle of changing two menus right now (which has been hectic) but once they’re out I will get to share some of those cocktails here with you and post some other stuff that doesnt work for a menu but will certainly work for playing around at home.
I was at the market last week and spotted one bundle of concord grapes and almost jumped for joy. I decided to post the recipe for the Enzoni cocktail which was invented at Milk & Honey here in NYC back in 2003. This cocktail was inspired by the Negroni, but is a citrusy and fruitier version, and is super easy to recreate. The recipe calls for grapes, so you can make this with all different kinds anytime of year, but my favorite is Concord Grapes. When they are in season I just go nuts and this is the only drink I want to make. I also shot this in pretty blue glassware I bought at Brimfield!
1 oz. Gin
1 oz. Campari
3/4 oz. Lemon Juice
1/2 oz. Simple Syrup (1:1)
5 Concord Grapes
Add juice, syrup, and grapes to your tin, muddle, and add the rest of your ingredients. Shake with ice, and strain into a double rocks glass over ice. Garnish with a grape.