This Tanjeen Negroni is different from the traditional Negroni, in that it substitutes the red vermouth with the juice of of a tangerine. For this cocktail, I substituted the juice of a tangelo.
Don't let the pretty color fool you into thinking that this is a girlie drink. While Campari is in the liqueur family, it is quite bitter, flavored by herbs, fruits, spices, and other botanicals. According to the Williams Sonoma Bar Guide, Campari is "considered an acquired taste." In Milan, where it was introduced, it is said that you must drink it three times before you enjoy it.
This cocktail is, for those of us who like crisp and somewhat bitter aperitifs, amazing and refreshing.
The Tanjeen Negroni
2 ounces gin
1/2 ounce Campari
The juice of one tangelo or one tangerine
Thin slice of tangerine or a twist for garnish
- Pour all of the ingredients into an ice filled glass or shaker and stir or shake for about a minute.
- Strain into a chilled glass and garnish.
This recipe is from The Best Craft Cocktails & Bartending with Flair: An Incredible Collection of Extraordinary Drinks.The book is by Jeremy LeBlanc, lead bartender at Altitude Sky Lounge in the San Diego Gas Lamp. According to the book, the bar is listed by Conde Nast as one of the top ten roof top bars in the world. The cocktails in this book are one-of-a-kind, and the photographs are gorgeous.
Disclosure: I received a copy of this book from the publisher without obligation.