Ingredients (5)
- 1½ ounces good-quality blended Scotch
- 1 ounce Cynar
- 1 ounce Carpano Antica sweet vermouth
- A dash of grapefruit bitters
- Grapefruit peel, for garnishing
- Calories106
- Fat0.04g
- Saturated fat0.02g
- Trans fat
- Carbs4.95g
- Fiber
- Sugar4.68g
- Protein0.02g
- Cholesterol
- Sodium2.06mg
- Nutritional Analysis per serving (2 servings) Powered by
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Blended Scotch and Cynar take the place of gin and Campari in this twist on the classic Negroni cocktail from Carey Jones and John D. McCarthy in Food & Wine magazine.
For more scotch cocktails, we recommend our Rob Roy. And for more Negroni variations, see this Negroni recipes roundup.
Instructions
- 1Combine the Scotch, Cynar, and sweet vermouth in a mixing glass with ice. Add the grapefruit bitters and stir until well chilled.
- 2Strain into a highball glass with fresh ice. Squeeze the grapefruit peel over the drink to release the oils, drop it into the glass, and serve.
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