It’s all about Negronis this week.
Monday’s post featured the classic version of this cocktail in honor of Negroni week. Everyone else is making Negronis, too, and I can’t stop ogling all of the funky versions on Instagram. I’ve seen a lot of Kingston Negronis (with rum) and I even tried one at Boston’s Wink & Nod which was delicious.
The other version I’ve seen pop up over and over is the Negroni sour. Since I’m all about egg whites (or whole eggs) in my cocktails, I knew I had to give this a try.
I used the method described in this reddit feed: I measured out 2 ounces of Negroni, and added lemon juice, simple syrup and egg white. With the reverse dry shake, I got a pretty fuchsia foamy concoction. It’s refreshing and has the nice bitterness of a traditional Negroni, but a little richer with the addition of the egg.
If you can’t get enough Negroni, I’d highly suggest this twist.
2/3 oz. gin
2/3 oz. Campari
2/3 oz. sweet vermouth (I used Dolin)
1/2 oz. lemon juice
1/2 oz. simple syrup
1 egg white
Add all ingredients to shaker with ice and reverse dry shake (shake vigorously for 30 seconds, strain, dump ice, and shake again without ice). Fine strain into the glass.