Negroni and the Goat

Recipe from Stephanie Izard

Adapted by Robert Simonson

Published July 2, 2019

  • Leah Nash for The New York Times
Media 1 of 1
Rating
4(190)
Comments
Read comments

The chef Stephanie Izard created this drink as the June 2014 Negroni of the Month for the restaurant Nostrana, in Portland, Ore. The name is a reference to the Chicago restaurant Girl & the Goat, where Ms. Izard is the executive chef. The substitution of Aperol for Campari makes for a gentler drink, while the addition of Averna, a Sicilian amaro, lends a sturdy bottom note. —Robert Simonson

Featured in: The Negroni Is a Century Old, but Just Hitting Its Stride

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 drink

  • 1 ¼ ounces gin

  • ¾ ounce Aperol

  • ¾ ounce sweet vermouth, preferably Carpano Antica

  • ½ ounce Averna amaro

  • Orange slice

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine all liquid ingredients with ice in a mixing glass and stir until chilled, about 30 seconds. Strain into a coupe glass. Slip orange slice into glass.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
190 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

DB

I liked this, but found it to be on the sweet side. So I substituted 1/4 ounce Fernet Branca for the 1/2 ounce of Averna. If you ask me it improves the drink immeasurably. However, as a caveat, all I had on hand was Dolin sweet vermouth, which is less bitter than Carpano Antica.

Laura

Just lovely, and very, very easy to drink. I dare you to serve this to someone who "doesn't like gin," which will most certainly rock their previously gin-less world.

JHClassicCity

Substituted Amaro y Arroyo for the Averna. Made for a nice balance.

DogBoy

A lovely drink. Equally lovely with French vodka.

KrisCooks

I only had dry vermouth and made it with that. The result was tasty, but still pretty sweet. I also squeezed a lemon wedge over it after pouring. I think it was a good addition.

Private comments are only visible to you.

Credits

Adapted from Stephanie Izard for Nostrana, Portland, Ore.

Recipe Tags

or to save this recipe.