We’re big fans of all things Negroni here at Drunken Diplomacy. The 1:1:1 blend of gin, sweet vermouth and Campari is a classic, and the formula is fun to riff on. We’ve made dozens of riffs on the drink, with every base spirit imaginable. Now that San Francisco is starting to open up again, we’ve been starting to revisit some of our favorite old haunts here in the Mission District in person.
The highlight of the last Negroni Week was Wildhawk’s Breakfast Negroni cocktail. The star ingredient is the Cocoa Puff infused Sweet Vermouth. The drink is sweet, but not cloyingly so. It’s light, refreshing, and full bodied. The drink is in classic Negroni proportions with a dash of chocolate salt bitters for good measure. The cocktail also originally used Martini Gran Lusso sweet vermouth. This was a limited release to celebrate Martini & Rossi’s 150th anniversary, and featured a Barbera wine based, mixed with Trebbiano white wine and Moscato. The wines were aged for eight years.
Small cereal bowl
Add 1 cup cocoa puffs to 3 cups sweet vermouth for an hour. Strain several times to remove cocoa puffs. Keeps in the fridge for a few weeks.
I've experimented with infusing a few spirits, but I find it plays incredibly well with…
A few years back we visited Boston's Eastern Standard bar and wrote about our experience.…
Coffee liqueuer, Amaro Nonino, sweet vermouth, aged aquavit, and cognac
Sylvia received a handful of samples when she visited Big Market, an incredible whisky shop…
The Sovereign is a sub-brand of the venerable Hunter Liang. I think they originally set…
It's exciting to try local products when you travel. It's one of life's joys! But…
This website uses cookies.