Let’s Get Blitzen: Cocktail Advent Calendar – Day 13 – Imperfect Negroni. A perfect Manhattan is a cocktail that involves equal parts dry and sweet vermouth. This “imperfect” Negroni also employs both dry and sweet vermouth but not in equal proportion. A quick coffee infusion on the dry vermouth adds depth of flavour.
The Imperfect Negroni is modeled here by yours truly. After my mom’s star turn as a Christmas tree, I was desperate to take center stage in and don the evergreen fit myself.
As you can see, I took an asburdist lean with some of my photography this year. I found a photo of a woman sitting in an armchair beneath a Christmas tree on Pinterest and thought it would be fun to elevate that concept with some ornaments, a cocktail, and a pair of red heels.
Admittedly, it is a bit hard to perfect the art direction from beneath a 60-pound tree. Luckily, my handy production assistant, Michael, continues to improve his craft. I staged and set-up the initial shot and then had Michael direct me to ensure the angles were right. He then took a photo of the camera display on his iPhone and shoved his phone through the foliage so I could approve the perspective.
On the whole, I couldn’t be happier with how the final images turned out. My enormous thanks to Michael for his continued patience and support. Also, thanks to my parents for letting me disassemble their Christmas tree to style it as a frock.
This Imperfect Negroni is one of my favourite cocktails in this year’s calendar and I hope you’ll give it a try. Don’t be intimidated by the coffee infusion on the dry vermouth – all you need is 2 tablespoons of whole coffee beans and 1 hour.
Be sure to tune into my Instagram Stories tonight at 5 p.m. Eastern for a step-by-step cocktail tutorial on how to make this Negroni riff.
Cheers, friends!
Imperfect Negroni
- 1 oz Isle of Harris Gin
- 1 oz coffee-infused dry vermouth
- 2/3 oz Campari
- 1/3 oz Punt e Mes
- Garnish: grapefruit twist
- ½ cup dry vermouth
- 2 tbsp whole coffee beans
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Add all ingredients to a mixing glass and stir over ice until well-chilled.
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Strain into a chilled coupe glass.
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Express citrus oils from grapefruit peel onto the surface of the drink. Fashion into a twist and drop into the glass.
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Combine ½ cup dry vermouth with 2 tbsp whole coffee beans in a mason jar. Shake to combine and let stand at room temperature for 1 hour. Strain and refrigerate until ready to use (up to 1 month).
