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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.
Adapted from Food & Wine
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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