Negroni Week – one of my favorite weeks of the year. Not only do I get to partake in the forever-classic negroni, but to participate in supporting charity. However, this year is a bit different from prior years. Participating venues select a charity from the vetted list provided by Imbibe and Campari then make an initial donation to the charity.
This is an excellent infusion that’s featured in the Death & Co cocktail book. The bergamot orange notes in the tea make this excellent vermouth even more fun to incorporate into various cocktails.
- ¼ cup loose leaf Earl Grey tea
- 750 milliliter Dolin Blanc Vermouth
- Steep tea in Dolin Blanc at room temperature for 45 minutes.
- Strain and bottle.
How to Make Clear Ice
- ½ ounce dried* whole sage leaves
- 750mL bottle of Dolin Blanc Vermouth
- Combine vermouth and sage leaves in a container and let stand at room temperature for 1 hour and 15 minutes, stirring occasionally.
- Strain and re-bottle.
If you're wondering what to make with this infusion, the Sage's Serum is a great option for starters!
As we age, our palates change, and whether that’s due to physiology or simply preference is akin to the nature versus nurture debate. Reality is likely a combination of both. Sometimes we call certain tastes “acquired” and research suggests that there is indeed a baseline amount of exposure to a new flavor that must occur before it becomes preferred. Developing a palate for the bitter notes of hops in beer or the bitter acidity in black coffee are two prime examples. Around the age of 40, Read more
This year marks the 4th annual Negroni Week presented by Imbibe and Campari. What I particularly appreciate about this event is that it encourages local establishments to participate and donate to a local charity of their choice. The way it works is an establishment registers for the event stating Read more