This EO original aperitif (see photo) was inspired by the Negroni cocktail (page 42). It is a great example of how elegant and complex three liquids blended in a cocktail can be. Its rich flavors come from amaro, which we use in place of Campari, and Punt e Mes, in place of traditional sweet vermouth. Amaro is a bitter Italian digestif made from herbs and plants; for the Nerina, we prefer Meletti amaro, which has a beautiful spice profile with lingering notes of cinnamon, but is light on caramel compared to other amaros. Punt e Mes is a highly bittersweet aromatized wine, considered by some to be the original of Italian vermouth. Combined and blended with gin, the ingredients create a cocktail of simple sophistication. The name is a nod to the classic Negroni cocktail. Being a dark-hued drink, Nerina comes from nera, the feminine Italian word for black.

　　

Ingredients

makes 1 drink

　　1 1/4 ounces Plymouth gin

　　1 1/4 ounces Meletti amaro

　　1 1/4 ounces Punt e Mes sweet vermouth

　　1 orange twist, for garnish

　　

Step 1

Pour all the liquid ingredients into a mixing glass. Add large cold ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with the orange twist.

　　

tasting notes

Step 2

Dominant Flavors: juniper, cinnamon, caramel, and orange on the nose

　　

Step 3

Body: velvety

　　

Step 4

Dryness: medium

　　

Step 5

Complexity: high

　　

Step 6

Accentuating or Contrasting Flavors: blend of herbs and spices

　　

Step 7

Finish: short, spicy with caramel overtones

　　

Step 8

Glass: cocktail

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.