Elevato Negroni

a Negroni elevated with amaro rabarbaro and 25 year aged Pedro Ximenez sherry vinegar
1 12 oz Gin, Junipero
12 oz Campari
14 oz Amaro, Cappelletti Sfumato Rabarbaro
14 oz Zucca
34 oz Sweet vermouth, Carpano Punt e Mes
1 twst Orange peel
Stir all ingredients, strain into an old fashioned glass with a large cube/sphere. Garnish with an orange peel, and a few atomizer spritzes of 25 year old Pedro Ximenez sherry vinegar
I really love amaro rabarbaro in Negroni variants, and was drawn to combine that with the 25 year PX sherry vinegar after remembering an essay in the original soft cover "Negroni" book by Gaz about a superlative Negroni using a few drops of aged PX sherry vinegar.
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