Negroni and the Goat

Recipe from Stephanie Izard

Adapted by Robert Simonson

Negroni and the Goat
Leah Nash for The New York Times
Rating
4(182)
Comments
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The chef Stephanie Izard created this drink as the June 2014 Negroni of the Month for the restaurant Nostrana, in Portland, Ore. The name is a reference to the Chicago restaurant Girl & the Goat, where Ms. Izard is the executive chef. The substitution of Aperol for Campari makes for a gentler drink, while the addition of Averna, a Sicilian amaro, lends a sturdy bottom note. —Robert Simonson

Featured in: The Negroni Is a Century Old, but Just Hitting Its Stride

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Ingredients

Yield:1 drink
  • 1ÂĽounces gin
  • Âľounce Aperol
  • Âľounce sweet vermouth, preferably Carpano Antica
  • ½ounce Averna amaro
  • Orange slice
Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine all liquid ingredients with ice in a mixing glass and stir until chilled, about 30 seconds. Strain into a coupe glass. Slip orange slice into glass.

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Ratings

4 out of 5
182 user ratings
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Comments

DB

I liked this, but found it to be on the sweet side. So I substituted 1/4 ounce Fernet Branca for the 1/2 ounce of Averna. If you ask me it improves the drink immeasurably. However, as a caveat, all I had on hand was Dolin sweet vermouth, which is less bitter than Carpano Antica.

Laura

Just lovely, and very, very easy to drink. I dare you to serve this to someone who "doesn't like gin," which will most certainly rock their previously gin-less world.

KrisCooks

I only had dry vermouth and made it with that. The result was tasty, but still pretty sweet. I also squeezed a lemon wedge over it after pouring. I think it was a good addition.

Mike

Hendricks, Bully Boy amaro, Aperol and Carpano Antica with a few crystals of salt. Very nice.

Maureen

My husband is a big fan of the Negroni and he loved this. We used our Nonino amaro that I got to make paper planes which are delicious if you like bourbon.

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Credits

Adapted from Stephanie Izard for Nostrana, Portland, Ore.

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