The classic Campari-based cocktail, the Negroni, is equal parts Campari, gin, and sweet vermouth. Starting with the classic formula but then deviating from it, I replace the piney flavor of gin with the naturally acidic apple and pear, boosted by the warmth of Calvados apple brandy. The orange bitters give the drink a dry finish so it’s not overly sweet.
Recipe information
Yield
serves 2
Ingredients
1 Granny Smith apple, cut into wedges
1 Bosc pear, cut into wedges
1 teaspoon fresh thyme leaves
3 ounces (6 tablespoons) Campari
3 ounces (6 tablespoons) Calvados
2 ounces (1/4 cup) Simple Syrup (page 224)
Seltzer
2 dashes of orange bitters
Preparation
Step 1
Put the apple, pear, and thyme through a vegetable juicer. You should get about 1/2 cup juice.
Step 2
Divide the Campari and Calvados between 2 chilled highball glasses. Into each, pour 1/4 cup of the fruit juice, 1 ounce (2 tablespoons) simple syrup, a splash of seltzer, and a dash of orange bitters. Stir to combine.
