At Bodenheimer’s bar Bellocq, fortified and aromatized wines get their due. At his other bar, Cure, bitters have a grand focus. So it follows that his third interpretation of the Negroni combines multiple vermouths and amari in one powerful glass.
Recipe adapted from Neal Bodenheimer, Cure, New Orleans
Yield: 1 cocktail
Cook Time: 10 minutes
- ½ ounce Cinzano Rosso Vermouth
- ½ ounce Carpano Punt e Mes
- ½ ounce Cynar
- ½ ounce gin (preferably Tanqueray)
- ½ ounce Nardini Ruta Aquavit
- ½ ounce Campari
- ½ ounce Luxardo Bitter
- ½ ounce Tempus Fugit Gran Classico
- 1 small pinch kosher salt
- 2 lemon peels
In a cocktail shaker, add the Cinzano Rosso, Punt e Mes, Cynar, gin, Aquavit, Campari, Luxardo Bitter, Gran Classico and salt. Stir clockwise 25 times, then strain into an ice-filled rocks glass. Garnish by squeezing the lemon peels over the surface of the drink to express the oils. Place 1 peel into the glass vertically (discard the other) and serve.