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The Negroni is one of the great cocktails, and it's simple: equal parts gin, sweet vermouth, and the bittersweet Italian aperitivo Campari. This cocktail, a twist on that classic, aims to provide an easy introduction to Campari. Cranberry-infused gin complements Campari's bitter bite, which is smoothed out by the lime, sugar, and fruity prosecco. Roll the soaked cranberries in sugar and skewer on cocktail picks for a pretty garnish.

Andrew Farach-Colton
Recipe by Cooking Light November 2014

Gallery

Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
10 mins
total:
2 days
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cranberries in a glass container or jar; top with gin. Cover, shake gently, and let stand in a cool, dry place for at least 48 hours or up to 2 weeks.

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  • Strain cranberries through a fine sieve over a bowl, reserving gin.

  • Pour gin into a large cocktail shaker or quart-sized mason jar. Add Campari, lime juice, and simple syrup. Add as much ice as possible, cover, and shake vigorously for 10 seconds. Strain about 1/4 cup into each of 8 chilled cocktail coupes or Champagne flutes; top each serving with 1/4 cup prosecco. Take an orange rind piece and, holding it by its sides, squeeze it, skin side down, over the drink to release the citrus oil. You should see the oil spray on the liquid's surface. Gently twist the peel to form a corkscrewlike curl, and drop it in as a garnish, if desired. Serve immediately.

Nutrition Facts

151 calories; fat 0g; protein 0g; carbohydrates 9g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 2mg; calcium 2mg.
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