Receipt: ‚Jitney Negroni‘ by Leo Robitschek, USA
„Jitney Negroni“
2,25 cl Campari
2,25 cl Sombra Mezcal
1,5 cl Cinzano Extra Dry Vermouth infused with coffee *
1,5 cl Cinzano Bianco Vermouth
2 dashes of Absinthe
2,25 cl Sombra Mezcal
1,5 cl Cinzano Extra Dry Vermouth infused with coffee *
1,5 cl Cinzano Bianco Vermouth
2 dashes of Absinthe
Preparation: Combine all ingredients in a mixing glass, add ice, stir and strain into a rocks glass with a large ice cube. Garnich with a grapefruit twist.
* Coffee-infused vermouth: Macerate 150 g of coarsely ground coffee in 75 cl of vermouth for 10 minutes. Strain refrigerate.
Video – „Red Hand USA“
Hinweis: Beim Abspielen werden Daten von YouTube erhoben.
Quelle: Campari Deutschland
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