Recipe courtesy Max Blowers, bartender, David Burke Kitchen, New York City
This is no ordinary Negroni. Rosemary is torched to create an aromatic, woodsy scent before a flamed citrus peel adds even more visual drama.
- 1 rosemary sprig
- 1 ounce G’Vine Gin
- 1 ounce Campari
- 1 ounce clove-infused Punt e Mes*
- ½ ounce Combier Pamplemousse
- Grapefruit peel, for garnish
Use a lighter to torch the tips of the rosemary sprig. Set a snifter over the sprig until it burns out. Meanwhile, combine the remaining ingredients, except garnish, in a mixing glass with ice. Stir to chill, and strain into the smoked snifter. Garnish with the leftover charred rosemary and a flamed grapefruit peel.
*Toast five whole cloves in a pan until fragrant. Combine with 1 quart of Punt e Mes and leave to infuse overnight. Strain and discard cloves.