Chile in Florence

We love negronis so much - they are reliable, simple to make, and have such great flavor complexity. The only problem (or not?) about Negronis is that they are good all year round. In this latest recipe, we attempted to make the standard recipe feel a little more fall appropriate. This riff on the classic recipe subs in Nonino for Campari to give it a more warm and citrusy flavor, we also split base the sweet vermouth with Ancho Reyes to add herbaceous-spiciness to the mix and finally the few dashes of mole bitters add cacao and nutty richness to the finishing notes of the drink. To really make the leaves fall on this one, we grated some fresh nutmeg as a finishing touch to add a baking spice nose.

Ingredients

• 1 oz Gin - we used The Walter Collective - @thewaltercollective

• 1 oz Amaro Nonino - @grappanonino

• 0.5 oz Sweet Vermouth - we used Punt E Mes - @puntemes_it

• 0.5 oz Ancho Reyes chile liquor Ancho Reyes - @anchoreyes

• 2 dashes mole bitters - we used Bittermens - @bittermens

Tools

• Mixing glass

• Bar spoon

• Julep strainer

Instructions

• Stir all ingredients with ice

• Strain into a chilled old fashioned glass over one large cube

• Express orange peel over drink and discard

• Garnish with dried lime wheel and freshly grated nutmeg