Negroni Punch Recipes
NEGRONI PUNCH
Steps:
- Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired; stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch among 8 tall ice-filled glasses and serve.
THE NEGRONI
Legend has it that this ruby-hued cocktail was developed in the early 20th century for an Italian count, Camillo Negroni, who, according to one account, picked up a taste for British gin while traveling in England to indulge his passion for horse racing.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Pour all ingredients into an ice-filled mixing glass. Stir well. Strain into a cocktail glass. (Alternatively, combine ingredients in a tumbler and serve in the same glass.) Garnish with an orange twist.
NEGRONI
Composed of gin, sweet vermouth and Campari, the Negroni is the classic three-ingredient cocktail you should absolutely master.
Provided by Liquor.com
Time 3m
Number Of Ingredients 4
Steps:
- Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an orange peel.
Nutrition Facts : Calories 197 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g
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- Make lemon ice ring, if desired: Arrange 16 to 18 lemon rounds (about 2 lemons) in the bottom of an 8-inch tube or bundt pan, overlapping the slices. Add ice cubes (this will help keep fruit from floating to the top as the water freezes) and fill the pan with 3 to 6 cups water, enough to cover the lemons. Freeze until solid.
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- Put the oranges in a large jug with the sugar and gin. Muddle together using the end of a rolling pin or cocktail muddler, then leave for at least 15 minutes.
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- The Lower ABV Option: The Spritz. For a lower alcohol option, a spritz is a perfect candidate for a batched cocktail. At his café, Crouse has been serving an off-menu spritz lately that he says guests are “destroying” – both because of its taste and stunning presentation.
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