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New York Post

It's Negroni summer: The best recipes from your favorite Hamptons hot spots

The Negroni is finally having the moment it deserves. The cocktail — traditionally made with gin, Campari and sweet vermouth — tempts with its complexity. Bitter notes mix with sweet and herbal ones, making every sip a surprise. Despite its sophisticated flavor, the tipple is shockingly easy to make. Simply mix ingredients and pour them over ice. The results are refreshingly versatile: a fantastic aperitif by the pool, a satisfying nightcap or a drink to be paired with dinner. Now fans are getting more creative with new ingredients. You can find Negronis made with mezcal or Champagne, and those with nutty or smoky flavor hints. And while the cocktails all used to look the same, they now come in every shape, size and color. We scoured Hamptons' bars and restaurants for the most creative Negronis in town. Here's how to re-create them at home. Uccello Sbagliato The Bird, 47 S. Elmwood Ave., Montauk 4 Marshall Troy for Alexa Magazine Uccello Sbagliato Advertisement 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 Advertisement 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. Advertisement 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 Advertisement 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. Advertisement Photographer: Marshall Troy; Drinks Stylist: Jen Beauchesne, Prop Stylist: Julia Troy