Drink of the Week: CinCin's Coastal Negroni

To celebrate the cocktail turning 100 this year, bar manager Shion Fujita puts a West Coast spin on the classic

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      If you’re looking for an excuse to put back a classic cocktail, 2019 marks the 100th anniversary of the Negroni.

      To celebrate, Shion Fujita, bar manager at CinCin Ristorante + Bar wanted to create a version of the cocktail that respects and showcases its three original ingredients: Campari, gin, and vermouth. 

      “My inspiration for my variation of the Negroni comes from the idea behind the world's best contemporary gin of this year: Seaside Gin made by Sheringham Distillery,” Fujita says. “By combining some familiar flavours that surround us in this corner of the world, I wanted to add a little bit of a Vancouver twist while still upholding the integrity of the original cocktail.”

      Coastal Negroni 

      1 oz CinCin house vermouth blend 
      1 oz Campari infused with nori and spruce tip
      1 oz Sheringham Distillery Seaside Gin 

      - To make the infused Campari, combine ¼ pound of fresh spruce tips, one large sheet of dried nori cut into little pieces, and 1 750-mL bottle of Campari in a large, sealable container or bag (with as much air out as possible). 

      Let the mixture sit for an hour, then strain back into the empty Campari bottle.

      - For the house vermouth blend, combine 3 oz Carpano Antica Formula, 3 oz Umani Ronchi Cumaro Grappa di Rosso Conero, 6 oz Florio Vecchioflorio Marsala Superiore Dolce, and 12oz Cocchi Storico Vermouth di Torino. (Yields 24 oz.)

      To make the Coastal Negroni, pour recipe ingredients into a coupe. Serve neat with a blackberry garnish.