Named for a sports editor who would call even his slightest acquaintances “old pals”, this twist on the traditional Negroni uses rye whiskey and dry vermouth for a dry and subtly spicy take on the European classic.
- 1 oz Campari
- 1 oz 1757® Vermouth di Torino Extra Dry
- 1 oz 1 part Wild Turkey® Rye Whiskey
- Lemon Peel
Stir ingredients in a mixing glass with ice and strain into a chilled cocktail glass.
Garnish with a lemon peel.
For this cocktail recipe, the Grand 75, we combine the flavors of orange and the warmth of Grand Marnier cognac with lemon juice and champagne.
Got leftover wine? Turn it into Wine Syrup! Hit save on this post for the next time you're looking for a trick to re-use that leftover wine and turn it into a delicious Left-Over Wine Sour made with Espolon Tequila.
With a Graham Cracker infused Coconut milk base, this clarified milk punch cocktail softens our two Jamaican Rum offerings and adds the botanical addition of Cynar for complexity, while still maintaining the dessert cocktail categorization.
The Americano was first served in creator Gaspare Campari’s bar, Caffé Campari, in the 1860s. This mix of Campari, sweet vermouth, and soda was the direct predecessor to the Negroni and was so named because of its popularity among American expats.