Earl Grey Negroni
A lighter, yet luxurious, riff on the classic Italian aperitif, the Earl Grey Negroni brings the sunshiny brightness of bergamot, a citrus fruit, to the dark cold days of winter. “It takes all the fresh orange and grapefruit notes that I love most ina traditional Negroni and amplifies them,” says Grant. While the black tea does add tannin, the bitterness is lighted by Lillet and sweetened with Aperol. The fat wash marries it all together and offsets the dryness with a soft, lush texture.
• 1 oz Tanqueray No. Ten gin
• 1/2 oz Campari
• 1/2 oz Aperol
• 1/2 oz Lillet Blanc
• 1/2 oz sweet vermouth
• 1/2 tsp loose-leaf Earl Grey tea
• 1/2 tbsp unrefined coconut oil
• grapefruit zest (optional)
Combine gin, Campari, Aperol, Lillet and vermouth in a non-reactive container. Add the tea and infuse for 1 hour. Melt coconut oil in a saucepan on low, add to gin mixture and stir until incorporated. Transfer to the freezer until coconut oil solidifies — about 30 minutes. Strain mixture through a fine-mesh sieve into a cocktail shaker over ice. Stir and strain into a rocks glass over ice. If desired, garnish with zest.