Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
Rhubarb Cardamom Negroni Sour

Rhubarb Cardamom Negroni Sour

negronisour.jpg

Today is a wonderful day- some sort of magical cocktail eclipse where World Gin Day coincides with Negroni Week. I'm not a huge Campari fan, so the traditional negroni is a bit too strong for me. People will sometimes substitute Aperol because it's not as bitter as Campari (and has hints of rhubarb, pairing wonderfully with this recipe). Negroni sours are a fun take on the original. The acid from the lemon helps balance out the bitterness and the egg white gives the drink a lovely texture. Depending on how sour you like your drinks, you can increase the lemon juice in the following recipe to 1 ounce.

Enjoy!
 


 

Rhubarb Cardamom Negroni Sour

Yields: 1 Serving

Ingredients
1 oz. Gin
1 oz. Campari or Aperol
1 oz. Sweet vermouth
1/2 oz. Rhubarb cardamom simple syrup (recipe below)
1/2 oz. Lemon juice
1 Egg white


1) In a small saucepan over medium heat, combine 1 cup of sugar with 1 cup of water. Add a handful of roughly chopped rhubarb and a few crushed cardamom pods. I use about 6-8 pods, crushed in a mortar and pestle. Heat until the sugar has completely dissolved. Let the simple syrup come to room temperature so the rhubarb and cardamom can steep. Strain and discard the rhubarb and cardamom. Store the simple syrup in the fridge.
2) In your cocktail shaker, vigorously shake the egg white with 1 ice cube until frothy, about 30 seconds.
3) Add the gin, campari or aperol, sweet vermouth, simple syrup and lemon juice. Shake again for another 20-30 seconds until chilled.
4) Strain into a coupe glass and enjoy.

Tip: Orange juice works well in this too. Negroni's are traditionally garnished with an orange peel/wedge. I don't see why you couldn't do that with a negroni sour!

ESC: Vietnamese Coconut Sundae, pg. 150

ESC: Vietnamese Coconut Sundae, pg. 150

ESC: Crispy Vermicelli Cakes with the Works, pg. 24

ESC: Crispy Vermicelli Cakes with the Works, pg. 24