The Negroni is an all-weather cocktail, as apt at providing summertime refreshment as it is at fortifying you against a cold winter's night. Such is the versatile nature of this classic three-part drink. But mix a little verbena into that gin... and now you've got a version that's perfect for spring.
The Negroni Alla Verbena you see here hails from Monastero Santa Rosa, a 17th-century monastery turned luxury boutique hotel and spa that opened in 2012. It's a fine place to spend your next vacation, in part because it's located on Italy's Amalfi Coast, but also because they're mixing up some serious cocktails. In making those drinks, Bar Manager Ivan Stankovic pulls ingredients straight from the property's garden, so the herbs and fruits you'll be imbibing are as fresh as they can get. In this case, he's working with some verbena-infused gin. And you can, too, by following the recipe below.
Negroni Alla Verbena Ingredients
|1 oz verbena-infused gin|
|0.75 oz Carpano Antica Formula|
|0.75 oz Campari|
How to make a Negroni Alla Verbena
- Verbena-infused gin: infuse one bottle of gin with 1/8 cup of verbena leaves. Store in refrigerator at 40° F for 30 minutes. Filter out the leaves.
- Verbena soda: cook 1/4 cup of verbena leaves in one liter of distilled water for 20 minutes at 140° F. Let cool, then pour into a soda siphon and store in the refrigerator.
- Pour the ingredients into a chilled Old-Fashioned glass with ice cubes, and stir gently.
- Top with a splash of verbena soda.
- Garnish with verbena leaves and lemon peels.