Despite of being super busy packing for a 24 day trip in Latin America, I hope I will get out of the house to drink a few negronis.
Here is the one I made a few weeks for Barr Hill gin, by Douglas Derrick. Alla Fiama is where Negroni meets Bellini, by pulling back the classic’s proportions to be low ABV this is a well-suited breakfast negroni.
Negroni Alla Fiama
3/4 ounce gin
3/4 ounce vermouth ( I used a blend of Cocchi, Americano and Bitter Bianco)
3/4 ounce Cappelletti Vino Aperitivo
1 1/2 ounces peach juice, fresh-extracted
Extracting fresh peach juice is not as easy as it sounds. Make sure to get ripe peaches, when you blend, add a tiny spoon of fine sugar.
Get out of the house and drink more negronis for good causes. Cheers!