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A rhubarb-based Italian amaro replaces the traditional Campari in this riff on the classic Negroni.
1 1/4 oz. gin
1 oz. sweet vermouth
3/4 oz. Zucca Rabarbaro
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: coupe
Garnish: orange peel
Combine all ingredients and stir with ice cubes until well chilled. Strain into a chilled coupe and garnish.
Brooks Reitz, FIG, Charleston, SC
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Check out the Sept/Oct 2011 issue to see which five bars in the U.S. made our list of the country's best Negronis.
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