It's Negroni summer: The best recipes from your favorite Hamptons hot spots
Uccello Sbagliato
The Bird, 47 S. Elmwood Ave., Montauk
4
Marshall Troy for Alexa Magazine
Uccello Sbagliato
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1 oz. blood orange juice
.75 oz. Cocchi Barolo Chinato
.75 oz. Botanist gin
.75 oz. fennel-infused Campari
.75 oz. vanilla syrup
.75 oz. Adami DOCG prosecco
Dehydrated blood orange
Combine all liquid ingredients in a small tin. Shake and strain in a highball glass over ice cubes. Top with
prosecco and garnish with dehydrated blood orange.
Negroni Bianco
Coche Comedor, 74A Montauk Hwy., Amagansett
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4
Marshall Troy for Alexa Magazine
Negroni Bianco
1.25 ozs. Del Maguey Vida mezcal
.75 oz. Salers Gentiane aperitif
.75 oz. Tximista Vermouth Basc Blanco
.5 oz. Lustau Sherry Vermouth Seco
2 dashes Bitter Truth grapefruit bitters
Grapefruit peel
Stir all ingredients over ice until well chilled. Strain over sphere ice into an Edel double old-fashioned glass.
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Sotol Negroni
El Verano, 10 Windmill Lane, Southampton
4
Marshall Troy for Alexa Magazine
Sotol Negroni
1 oz. Casa Lotos sotol
1 oz. Campari
1 oz. Romana Amaro
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Combine all ingredients with ice and stir until chilled. Strain into a rocks glass with fresh ice. Garnish with an orange peel.
Negroni Gremolata
Léon 1909, 29 W. Neck Road, Shelter Island Heights
4
Marshall Troy for Alexa Magazine
Negroni Gremolata
1 oz. Gin Mare
1 oz. Gremolata olive oil-washed Dolin dry vermouth
.75 oz. Contratto bitter
Gremolata olive oil:
1 cup olive oil
2 cups dry vermouth
Half a bunch of parsley
1 lemon, zested into strips
Heat olive oil in a saucepan. Add parsley and lemon zest. Simmer for 30 seconds, then take off the heat. Add to dry vermouth and cool to room temperature. Place in the freezer overnight. While oil is still solidified, strain through a coffee filter and bottle.
Combine ingredients and stir with a large rock of ice. Garnish with lemon peel
and three drops of olive oil.
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Photographer: Marshall Troy; Drinks Stylist: Jen Beauchesne, Prop Stylist: Julia Troy
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