Bon Appetit magazine ran this recipe in a very fun story about a low- lift dinner party. Think of it as a hipster twist on the negroni. I tried a couple variations.
This cocktail is: Bitter, citrusy, aromatic, fizzy, batch- friendly
2 cups gin, tequila, or mezcal
1½ cups Aperol
1 16-ounce bottle chilled kombucha, preferably ginger or lemon flavored
4 12-ounce cans chilled club soda
2 tangerines or oranges, halved through stem ends, thinly sliced
Combine gin, Aperol, and kombucha in a large pitcher or glass jar and stir well.
To make each cocktail, fill a small glass with ice and pour in gin mixture to come up halfway. Top off with club soda and finish with a few dashes of bitters and a tangerine slice or 2.
My take (single- serving)
- 1 part gin
- 1/2 part Campari
- 1 part Health- Ade Ginger Lemon Kombucha, available at most grocery stores
- 1 part ginger ale, club soda or sparking water
- Citrus fruit slices (orange, lemon or tangerine)
Pour gin and campari over ice. Add kombucha and sparkling water. Garnish with a citrus slice. Stir if desired.
- 1 part ginger beer
- 1 part kombucha that tastes good with ginger beer, like lemon ginger or cayenne
- 1 part gold tequila
Pour over ice. Garnish with a citrus slice. Cheers!