This aperitif feels a bit royal to me because it is infused with fragrant spices, but also because it costs enough that it may require a special occasion to make the cost worth it! This recipe is easily cut in half if you would rather not buy TWO bottles of Vermouth and TWO bottles Gin!
Some would call this a Negroni Americano as club soda has been added. Without the club soda the taste is too strong for me, but if you are less of an Americano than me, take out the soda!
Week #18 • 2 March 2017
Serves 20 (in a 10 oz. rocks glass, filled halfway with ice)
3 c Dolin Blanc Vermouth (if you live in Holland, MI you can find it here)5 c gin1 1/2 c Campari6 c club soda8 clementines 3 t vanilla extract10 cardamom pods (again, if you live in my town you can find it here)2 t ground cardamom
Vermouth: Infuse 10 cardamom pods in a quart Mason jar with 3 cups Dolin Blanc Vermouth for up to 3 days (although 1 day will be enough if needed); keep the jar on the counter at room temperature. Strain and discard cardamom to use.
Cardamom-Vanilla Roasted Orange Slices: Preheat broiler; line a baking sheet with foil. Cut clementines into ¼ inch thick slices; place in a single layer on a baking sheet. Brush lightly with vanilla extract then sprinkle lightly with ground cardamom. Broil on medium heat 4 inches from heat for 12 minutes or until oranges start to char; remove from oven. Turn clementines over and repeat process: brush with vanilla, sprinkle with cardamom, and broil for 12 minutes.
Assemble Cocktail: Muddle six slices of the burnt clementines in another quart mason jar with the back of a wooden spoon. Add ¼ cup Dolin Blanc and muddle again. Strain this mixture into a gallon jug using a fine mesh sieve for oranges and discard. Add 2 ¾ cups Dolin Blanc, 5 cups gin, and 1 ½ cups Campari. Immediately before serving, add 6 cups club soda. Serve with burnt clementine slices and plenty of ice.
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