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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 

Jacques Bezuidenhout

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Recipe Summary

Yield:
makes 1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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