Negroni Chinato

Matteo Schianchi, Prospero, Reggio Emilia, Italy

“A twist on a classic of the legendary Negroni, this uses China Bisleri instead of Campari and two dashes of grapefruit bitters to give more freshness to my drink.” Matteo Schianchi

40 ml (1.35 oz) Martini & Rossi Rosso vermouth

35 ml (1.17 oz) Oxley gin

20 ml (.66 oz) Bisleri Ferro-China liqueur

2 dashes Fee Brothers grapefruit bitters

1 lemon twist, as garnish

Stir over ice and strain in a chilled cocktail glass. Add the garnish.

gaz sez: China Bisleri isn’t widely available, I’m afraid, but a good bartender friend in Italy tested this recipe for me, and she just raved about the drink, saying that the grapefruit bitters were the finishing touch that made this cocktail stand very tall indeed, so I’m including it in this year’s 101BNC. Can’t wait to get to Italy to try it for myself!

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