Paul Mixes It Up

As much as I love wine, there is nothing like a delicious cocktail. I appreciate the art and skill of bartenders (now known as mixologists) who are constantly exploring new ways to combine spirits and liqueurs to create exciting and delicious drinks. I’m a huge fan of the Negroni. The classic recipe is equal parts gin, sweet vermouth, and Campari. When I’m out at a bar or restaurant, I use the Negroni as an indicator of the quality of the establishment as others use fried calamari or Caesar salad.

I just discovered a new product that ignited my desire to play the role of mixologist at home. When I last made Negronis at home I substituted pür•likör spice for Campari. Handcrafted in an artisanal distillery, the intensely flavorful pür•likör spice, blood orange liqueur, balances the sweetness of the blood orange with the spice of cinnamon and cloves. pür•spirits is produced according to traditional principles by a 3rd generation distiller in a remote village in southern Germany. pür•likör spice, blood orange liqueur is delicious on its own, but what fun it will be to try out new
combinations. Here’s my recipe for the "perfect pür Negroni:"

Just a word of caution-I like large cocktails and this one carries a punch to it!

1 oz pür•likör spice, blood orange liqueur
2-3 oz Tanqueray 10 Gin
½ oz sweet vermouth
½ oz dry vermouth
Stir with ice and strain into a chilled old fashioned glass 3/4 filled with ice cubes. Add a splash of soda water if desired. Garnish with orange peel.

pür•likör spice, blood orange liqueur $30.00/375ml.

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4 thoughts on “Paul Mixes It Up

  1. wine custom label

    Is anything gained (or lost) when one employs a “vintage generalization” regarding a given wine region in a certain year? Maybe yes, maybe no. You make the call!Figure out the merits of palate “calibration” herein


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