Negroni Secco

Negroni Secco. Mark Yammine photo

Recipe courtesy of Carlino Restaurant & Lounge

• 1 oz Esquimalt Wine Company dry vermouth

• 0.75 oz Tanqueray gin

• 0.25 oz Dubh Glass Noteworthy Navy Strength gin

• 0.5 oz Suze

• 2 dashes Sichuan peppercorn tincture (see recipe)

• Garnish: lemon zest

Pour all ingredients (except garnish) into a mixing glass, stir for approximately 15 seconds, and strain into an Old Fashioned glass over a big ice cube. Garnish with lemon zest. Serves 1.

Sichuan Peppercorn Tincture

• 3.5 oz Tanqueray gin

• 10 g cracked Sichuan peppercorns

Place ingredients in a sealable jar and macerate for three days. Fine strain and bottle. Makes about 3 oz. 

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