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.”
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.