We’d been drinking Negronis every night for a good two weeks–it’s hard to beat a good Negroni. Three ingredients, garnished with an orange peel. Every element has alcohol. It’s basically the perfect cocktail. But we needed a change and wanted something to remind us of home, of California. We switched out the Campari for another Amaro–one from the brush-filled hills of Ventura–and eureka, the Golden State Negroni was born.
California lingers in greens and gold. We kept that in mind when putting together this Negroni play. The mix of Vermouth rosso and Amaro Angeleno creates a deep golden hue, while the herbal structure of New World Gin and Amaro carries botanicals across the palate.
We recommend using a New World Gin, one that concentrates on the herbal elements, but remains on the drier side, such as Gray Whale Gin or Mulholland Gin (The Botanist works great as well). In Mulholland, juniper, coriander, angelica, lavender, Japanese cucumber and Persian lime combine to create a herbaceous spirit that sits in the perfect place between old and new styles.
Amaro Angeleno is essential for this cocktail. It is made of California grapes that are mixed with local botanicals, herbs, and citrus. The flavor is more bitter and less syrupy than Aperol, but less bitter than Campari. The citrus adds a brightness that gives the Golden State Negroni its je ne sais quoi.
Of course, the other thing that we love about this cocktail is that it’s simple and only uses three ingredients. If you don’t have a garnish, or simply don’t want to bother, don’t. Keep things simple and the results will be delicious.
Ingredients:
- 1 oz. Gin (We used Mulholland)
- 1 oz. Amaro Angeleno
- 1 oz. Vermouth rosso (We used Martini & Rossi)
Add the ingredients together into a rocks glass. Pour over a single large piece of ice. Stir. Garnish with a twist of orange peel.