Smoldering Herbs: Smoked Rosemary Negroni

Toasted Rosemary Negroni
Photo by Dillon Burke

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.

Published on June 30, 2016