I made this one with especially for Diana, she loves Bar Hill and I thought this honey infused artisanal gin from Vermont would make a perfect Negroni.
The Gin: Bar Hill, made with Juniper and Raw Honey
The Vermouth: The standard Carpano Antica Formula 1786
The Amaro: Aperol
More: Just a slice of lemon
Typically we use a fairly neutral dry gin for our Negronis, letting the vermouth and amaro have the leading role, but more fragrant and flavorful gins are fun too.
Bar Hill is an exquisite gin crafted by Caledonia Spirits in Vermont. They make this gin with pure grain spirits, juniper berry and raw northern Vermont honey. The last ingredient which is streamed in just before bottling has unique flavors with each season and bloom making every batch of Barr Hill its own.
For the vermouth we stuck with our standard and favorite Carpano Antica Formula 1786. But for the Amaro we went with Aperol, it is a little sweeter and gentler than Cynar or Campari which might have overshadowed the delightful flavors of the Gin. Aperol also imparts such a beautiful color.
Most of our Negronis are served on a big ice rock, this one was beautiful and delicious straight up.
Aperol was created in 1919 by the Barbieri company, in Padua, Italy. Of course it is made with a secret formula of bitter orange, gentian, rhubarb, and cinchona and other ingrdients. Itis now made by the Campari company. In 2007 Wine Enthusiast rated Aperol in its 90-95 point category and at the 2010 and 2012 San Francisco World Spirits Competition Aperol received double-gold medals.
Our Recipe:
For each cocktail
1.5 oz Bar Hill
1.5 oz Carpano Antica
1 oz Aperol
Stirred well over very cold spring water ice, poured into a martini glass and garnished with a thin slice of lemon.