Hey there, Happy Friday. Quick question for you: Why AREN’T we drinking Negronis at Thanksgiving?
This is it folks. We’re leading up to one of my favorite holidays, Thanksgiving. Grocery lists are written (or at the very least, thought out. Sort of…), invites are sent, and you’re searching the liquor cabinet for the drink that will get you through your uncle’s MAGA speech. Don’t worry friends, I’m here for you.
I’ll admit, in the past I’ve never reached for the Campari when it’s Thanksgiving day. In my family, Thanksgiving is a Gin & Tonic Holiday. At times, a Bloody Mary Holiday. If you don’t drink those? Well then it’s most definitely a Beer Holiday. But I have to ask– why aren’t we reaching for the very booze that helps you get ready for a big meal? A Negroni falls into the category of “apéritif” which by definition “is an alcoholic beverage usually served before a meal to stimulate the appetite“! It’s essentially the cocktail version of putting on your stretchy pants on Thursday morning. Plus you might catch a little buzz in the process, which last time I checked, stretchy pants do NOT do. Sign me up.
I decided to spruce up my Negroni for the Holiday with a little spiced simple syrup. I use a dry vermouth instead of sweet for this recipe, so the addition of a little simple syrup is welcomed. Cinnamon, star anise, and black peppercorns steeped in sugar and water add some nice Fall Feelings to your cocktail, and put a little spin on your typical Negroni (Which I typically prefer to enjoy outside on a hot patio, so might as well spice it up if you’re inside!).
1 oz Spiced Simple Syrup (recipe below)
1 oz gin
1 oz dry vermouth
1 oz Campari
Fresh sage for garnish
To make the simple syrup: Combine 1/2 C sugar, 1/2 C water, 2 cinnamon sticks, 3 star anise stars, and 1 tsp of black peppercorns. Bring to a simmer and turn off heat, stirring until sugar is dissolved. Let steep off heat but on the stove for at least 15 minutes. Remove from stove and allow to cool completely. Syrup will keep in an air tight container for up to 2 weeks in the fridge.
In a rocks glass, combine ingredients and stir carefully. Carefully add clear ice! Garnish with orange slice and fresh sage. Eat until you burst! Happy Thanksgiving!