Cabroni

Zubereitung

In dieser Version des Negroni ersetzen wir die bittere Note des Campari durch die bitteren Aromen der Enzianwurzel und der Chinarinde des Palo. Den Gin, den Palo und den süßen Wermut in ein mit Eis gefülltes Rührglas geben und so lange rühren, bis er gut gekühlt ist. In ein mit großen Eiswürfeln gefülltes Glas abseihen. Mit einer Orangenschale garnieren.

Zutaten

30 ml Cabraboc Gin
30 ml Cabraboc Palo
30 ml süßer Wermut

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