Recipe by Craig Seaman | Photography by Randy Krause Schmidt
This Raspberry Negroni combines aged rum, Campari, Savoia Americano Rosso, and a homemade raspberry shrub for a fruity twist on the classic cocktail.
Raspberry Negroni
Makes 1 serving
Ingredients
- 1 ounce aged rum*
- ¾ ounce Campari
- ¾ ounce Savoia Americano Rosso*
- ½ ounce Raspberry Shrub (recipe follows)
- Grapefruit peel
- Lemon peel
Instructions
- Add ice, rum, Campari, Savoia Americano Rosso, and Raspberry Shrub to a stirring vessel. Stir 10 times, and strain over a large ice cube in a rocks glass. Express grapefruit peel, and place on ice cube; express lemon peel, and place on grapefruit peel.
Notes
Craig likes Diplomático Reserva Exclusiva rum. If you can’t find Savoia Americano Rosso, an Italian aperitivo made with botanicals and aged Sicilian Marsala wine, you can substitute equal parts Aperol and dry vermouth.
This shrub is a bit syrupier than a traditional vinegar-forward shrub.
Raspberry Negroni
Makes about 1½ cups
Ingredients
- 8 ounces fresh raspberries
- 8 ounces sugar
- 2 ounces raspberry vinegar
- 6 ounces warm water (not boiling)
Instructions
- Put raspberries in a bowl, and toss to combine with sugar. Cover and refrigerate overnight.
- The next day, smash the raspberries into a pulp with the sugar. Add vinegar, and stir to combine. Add 6 ounces warm water, and stir to dissolve the sugar. Pass mixture through a fine-mesh sieve to remove pulp and most seeds. Store in the fridge. This mixture should last at least a month.
