The classic negroni (Campari, gin and vermouth in equal parts) is one of my favourite cocktails and a classic for good reason. Whiskey sour is my other favourite. Obviously, as soon as I heard of the negroni sour, I had to try it. This cocktail is the perfect combination of both drinks. It unites the signature bitterness of the negroni with the sharp citrus notes I appreciate so much in a whiskey sour. After trying out different variations, I settled on this mix of gin, Campari and Cynar (an aromatic artichoke-based liqueur) as my personal favourite. If you're looking for a new drink to serve at your next dinner party, this one will impress even the most devoted fans of classic cocktails.
Recipe by:
LAUREN - Food Photography Academy
Ingredients
for 1 person
| 2 tbsp |
Campari bitter |
| 2 tbsp |
gin |
| 2 tbsp |
Cynar |
| 1 ½ tbsp |
orange juice, freshly squeezed |
| 2 tsp |
lemon juice, freshly squeezed |
| 1 tbsp |
sugar syrup |
| 2 tbsp |
aquafaba (chickpea liquid) |
| some |
ice cubes |
How it's done
Pour all the ingredients up to and including the aquafaba into the shaker, shake well for approx. 20 secs. Add the ice cubes, shake well for a further 20 secs., pour through a sieve into a glass.
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