On Friday Nick and I played host to my brother and our favorite bartender, Parker. The weather had taken a dive and we didn't feel much like hiking to the liquor store after work. We ended up improvising with some items we had on hand and came up with a delightful fall cocktail.
Ever since a boozy night in Venice with my uncles a few years ago, I have been a big Negroni fan. The addictive bittersweet taste of Campari led me to seek out similar bitter apéritif liqueurs. Lately I've been enjoying Cynar, which is made from artichokes and other herbs and plants. Ordinarily, I simply drink Cynar over ice, but we decided to try it out in place of Campari in a Negroni. The results were delicious.
1 oz Cynar
1 oz gin
1 oz sweet vermouth
Dash Angostura bitters
2 orange slices
Pour the first four ingredients over ice in a tall cocktail glass and stir. Squeeze the juice from one orange slice into the drink and garnish with the other slice.