Fall

Negroni Flip

January 19, 2014
Photo by MollyandBrandon
Author Notes

We don't list this drink on the menu -- it requires a serious amount of shaking, and that makes it tough to make in a rush -- but we're crazy about it. A note on egg technique: many bartenders like to "dry-shake" egg cocktails, meaning that they shake the liquid ingredients (with the spring from a Hawthorne strainer dropped into the shaker, ideally) without ice first, and then they shake the drink a second time with ice. Niah prefers an alternative method: to shake just once, ingredients AND ice, and to shake as hard and as long as he can. He finds that he gets a better result that way, in terms of texture, flavor, and dilution. But feel free to try both techniques, and see what you prefer.

To make what is called "rich" simple syrup, combine 2 parts sugar and 1 part water in a small saucepan. Bring to a simmer, and cook, stirring regularly, until the sugar is fully dissolved, about 3 minutes. Remove from the heat, and chill thoroughly before using. —MollyandBrandon

  • Serves 1
Ingredients
  • 1 ounce gin
  • 1 ounce Campari
  • 1 ounce Carpano Antica, or whatever sweet vermouth you've got
  • 1/4 ounce rich simple syrup (see note)
  • 1 large egg
  • Orange peel, for garnish
In This Recipe
Directions
  1. Measure the ingredients into a cocktail shaker, adding the egg last. Add ice, and shake as hard as you can for about 20 seconds. Strain through a fine-mesh strainer into an empty rocks glass, garnish with an orange peel.

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Review
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.