Guest Post: Negroni Recipe for Fourth of July

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Negroni Happy Fourth of July! Today we're sharing a perfect summer cocktail recipe from Anthony, a captain at Eataly's Manzo restaurant, who has worked in the NYC restaurant industry for 11 years.

After a long day of pounding the sweltering pavement, nothing can satiate the thirst of your impending fate than a refreshing libation. You're in luck! I have just the thing. Its origins lie in the Florentine grandeur of high society of the late 1820s coupled with a modern day Sicilian alcoholic's (this guy right here) know-how and boozy repertoire. This cocktail will make you the envy of all you serve it to and a legend in your time. Introducing...

  The Barone Negroni

  • 1/2 oz Aperol
  • 1/2 oz Campari
  • 1 oz Glorious Gin of NY
  • 1 oz Contrato Rosso vermouth
  • 1 drpr.  Cherrywood bark vanilla
  • Bitters
Instructions:
  • Combine all ingredients in pint glass full of ice and stir like a proper lady or gentleman. Never shake! Ever!
  • Strain into a rocks glass half full of ice or with a trendy single large ice cube.
  • Garnish with the largest orange twist you could make (use a veggie peeler for effect)
  • Sip as you stir for best results.

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Check out Anthony's blog at dontblogwithyourmouthfull.blogspot.com.

Harri's Summer Sangria Recipe

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sangria With Father's Day Weekend coming up, the Harri Team got all hot and bothered when Brian, Harri's Marketplace Manager, started talking about making a fresh brew of sangria to celebrate the holiday.

The second he started talking, we knew we needed to share the recipe! Check out Brian's White Summer Sangria Recipe below.

 unnamed Ingredients:

  • 1 750ml bottle of crisp white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 200ml bottle Fever-Tree Tonic
  • 1/2 cup Hendrick's Gin
  • 2 Gala Apples
  • 1 Orange
  • 2 Peaches
  • 2 Pears
  • 1 Lemons
  • 1 Limes
  • 1 handful of Blackberries (about 10)

Directions:

  1. Cut the fruit into slices (bite-sized works best - because let's get real, eating the fruit is the best part) and place into a pitcher.
  2. Pour in the wine and stir with a wooden spoon.
  3. Add the Hendrick's and stir (add more or less based on how boozy you want it to be).
  4. Pour in the tonic and lightly stir.
  5. Let sit in a refrigerator for 4 hours.

NOTE: If you want to let the sangria soak overnight, be sure to add the tonic, peaches and blackberries only 4 hours before serving in order to maintain the best quality.

Happy Father's Day! And don't forget that sangria is made for sharing (even though we wouldn't complain about having a whole jug to ourselves).

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