Toffee Negroni
Recipe:
- 30ml aged rum
- 30ml amontillado sherry
- 30ml Aperol
Stir on ice until sufficiently chilled, strain into a prechilled rocks glass over one large ice cube, garnish with a grapefruit zest (express the oils).
The Toffee Negroni, one of those drinks you came across quite a lot for some time and had the feeling that he could be on the way to a Modern Classic, but it is not quite there (yet). To be honest, I think it is a nice alternative but didn't completely blow me away. Overall, in my opinion, it is missing any kind of interesting accent, everything is very mellow and silky, which of course fits the name, but is quite far away from the other classic in the name, the Negroni. I can recommend splitting Aperol with Campari or go 20/10 to get at least a little Negroni factor. Or focus more on the rum/sherry combo and split a bitter Amaro with the Aperol. First I came across the drink through the well-known Diffordsguide, here it is strangely recommended with an orange zest, although everywhere else you can find the original with grapefruit (which seems more appropriate). The creator, Lynnette Marrero, even featured it on the Masterclass website (see below).
On the nose you get fresh rhubarb, grapefruit, fresh sugar cane, grapes, some toffee and ginger. Then in the mouth grapefruit, all sorts of light nuts, sugar cane, a touch of bitter orange and ginger, honey and salted caramel. A nice silky body, as is so often the case when using a noticeable amount of sherry.
Source: Lynnette Marrero, NYC
