Toronto restaurant Piano Piano adds a herbaceous twist to its Negroni with locally made gin (Dillon’s Dry 7) that’s lovingly infused with rosemary.
Rosemary Negroni
Toronto restaurant Piano Piano uses rosemary-infused gin in their Negroni
Ingredients
- ice
- 1 oz rosemary-infused Dillon’s Dry Gin No. 7 see note
- 1 oz Campari
- 1 oz Cocchi Rosa
- 1 orange peel for garnish
- 1 sprig parsley for garnish (optional)
Instructions
- Fill a mixing glass with ice. Top with rosemary-infused gin, Campari and Cocchi Rosa. Stir to chill. Fill a rocks glass with ice. Strain gin mixture into glass; twist orange peel overtop to release essential oil, then drop into cocktail. Garnish with parsley sprig, if using.
Notes
To make rosemary-infused gin, add 1 bunch of fresh rosemary to 750 mL of Dillon’s Dry Gin No. 7. Stir; refrigerate for 48 hours. Strain into a large measuring cup, then transfer back into bottle. Refrigerate until your next Rosemary Negroni.
