Holiday Negroni Platter

Negroni MIX

To a pitcher add

• 2 cups Campari

• 2 cups sweet vermouth

• 1/2 cup cranberry cinnamon syrup*

• 2 rosemary sprigs

Mix and let chill in the fridge.
When ready to serve, here are those variations:

• Boulevardier

  • 1 oz bourbon or whiskey of choice

  • 2 oz negroni mix

• Old Pal

  • 1 oz rye whiskey

  • 2 oz negroni mix

• Americano

  • 1 oz sparkling water

  • 2 oz negroni mix

• Sbagliato

  • 1 oz Campari

  • 2 oz negroni mix

• Mezcal Negroni

  • 1 oz mezcal

  • 2 oz negroni mix

• Rum Negroni

  • 1 oz aged rum

  • 2 oz negroni mix

Cranberry Cinnamon Syrup, a couple of different ways:

Cranberry Cinnamon Maple

• 1 cup cranberry juice

• 1 cup maple syrup

• 2-3 cinnamon sticks

Add to a sauce pot on medium heat and stir to combine.

Let come to a soft boil before letting simmer for 5-8 minutes.

Let cool & strain!

Cranberry Cinnamon Syrup, classic

• 1 cup cranberry juice

• 1 cup white granulated sugar, or brown sugar

• 2-3 cinnamon sticks

Add to a sauce pot on medium heat until the sugar dissolves.

Let simmer for 6-8 minutes.

Let cool & strain!

Fresh Cranberry Cinnamon Syrup

• 1 cup water

• 1 cup white granulated sugar

• 1/2 cup fresh cranberries

• 2-3 cinnamon sticks

Add to a sauce pot on medium heat until the sugar dissolves.

On a low to medium heat until the cranberries pop.

Once the cranberries pop, let cool completely and strain!

Fat Washing 101

Fat-washing is a technique used in mixology to infuse spirits with the flavors of fats, such as oils, butter, or animal fats, like bacon or duck fat. The process imparts subtle, savory, and rich flavors to the alcohol, enhancing its complexity and adding a silky texture. It’s often used to create unique cocktails with a savory twist.

Basic Steps to Fat-Wash Spirits:

1. Combine Fat and Alcohol: Mix the fat (e.g., bacon fat, butter, olive oil) with your chosen spirit (e.g., gin, whiskey, or rum).

2. Infuse: Let the mixture sit for several hours at room temperature, allowing the fat’s flavors to infuse into the alcohol.

3. Freeze: Place the mixture in the freezer overnight. The fat will solidify, separating from the alcohol.

4. Strain: Remove the solidified fat and strain the alcohol through a fine mesh strainer or cheesecloth to ensure no fat particles remain.

5. Store normally

Olive Oil Fat-Washed Gin

Ingredients:

• 750 ml gin (London Dry works well)

• 2 oz (60 ml) extra virgin olive oil

Instructions:

1. Combine the gin and olive oil in a large jar or container with a tight seal.

2. Shake vigorously to combine.

3. Let the mixture sit at room temperature for 4-6 hours.

4. Transfer the jar to the freezer and allow it to sit overnight. The olive oil will solidify.

5. Strain the gin through a fine mesh strainer or cheesecloth to remove the solidified fat.

6. Store the fat-washed gin in a clean bottle.

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Olive Oil Fat-Washed Negroni

Ingredients:

• 2 oz gin

• 2 oz Campari

• 2 oz sweet vermouth

Instructions:

1. Combine the gin, campari, vermouth, and olive oil in a large jar or container with a tight seal.

2. Shake vigorously to combine.

3. Let the mixture sit at room temperature for 4-6 hours.

4. Transfer the jar to the freezer and allow it to sit overnight. The olive oil will solidify.

5. Strain through a fine mesh strainer or cheesecloth to remove the solidified fat.

6. Serve normally, over a large cube!

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Bacon Fat-Washed Whiskey

Ingredients:

• 750 ml whiskey (bourbon or rye works well)

• 2 oz (60 ml) rendered bacon fat

Instructions:

1. Cook bacon and save 2 oz of the rendered fat.

2. Combine the whiskey and bacon fat in a jar or container with a tight seal.

3. Shake vigorously and let sit at room temperature for 4-6 hours.

4. Place the jar in the freezer overnight. The bacon fat will solidify.

5. Strain the whiskey through a fine mesh strainer or cheesecloth to remove the fat.

6. Store in a clean bottle.

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Brown Butter Fat-Washed Whiskey

Ingredients:

• 750 ml whiskey (bourbon or rye preferred)

• 4 oz (120 ml) browned butter

Instructions:

1. Melt the butter in a saucepan over medium heat, allowing it to brown slightly, developing a nutty aroma.

2. Remove from heat and let cool slightly.

3. Combine the whiskey and browned butter in a jar or container with a tight seal.

4. Shake vigorously and let sit at room temperature for 4-6 hours.

5. Freeze the mixture overnight to solidify the butter.

6. Strain through a fine mesh strainer or cheesecloth to remove the solid butter.

7. Store in a clean bottle.

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Happy Negroni making & holiday hosting!