Jacques Bezuidenhout created this drink for SF Chefs 2011, an annual food, wine and spirits festival in San Francisco. To make the Negroni more food-friendly, he spiked it with nutty amontillado sherry. He thinks the result would be great with jamón—dry-cured Spanish ham—and a little bread and olive oil.
Slideshow:Tasty Spanish Recipes
1 1/2 ounces amontillado sherry
1 ounce Campari
1 ounce London dry gin
1/2 ounce sweet vermouth
1 orange twist, for garnish
How to Make It
Fill a pint glass with ice. Add the sherry, Campari, gin and vermouth and stir well. Strain into a chilled coupe and garnish with the orange twist.
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