Autumn Negroni
- 2 oz London Dry gin
- 3/4 oz sweet vermouth (Carpano Antica)
- 1/2 oz Campari
- 1/2 oz Cynar
- 1/4 oz Fernet Branca
- 1 dash Peychaud’s Bitters
- 1 dash orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist.
We first came across the Autumn Negroni in the Robb Report. The ingredients are almost identical to those of Eeyore's Requiem but the two drinks are quite different. They both come from Toby Maloney of The Violet Hour, Chicago, this one from about 2011. In Eeyore's Requiem Toby was aiming at maximum bitterness. Here he tones down the bitterness, returning to the more recognizable template of the Negroni with the amari contributing a little earthiness. You might expect the Fernet Branca to dominate the drink, but it does not, it melds gently into the background.
The Autumn Negroni is a worthy addition to the Negroni family and sufficiently different to stand on its own.