Hibiscus Aperol Negroni

Curtis picked up hibiscus syrup the other day and we decided hey why not make a cocktail? So we did, and it was a Hibiscus Aperol Negroni. It was raining outside, we put on music and sipped our cocktails while jotting down more ideas. This is one of the parts of being my blogging husband Curtis enjoys. He has got into cocktails lately, and started up a little cocktail book and tools collection. I enjoy drinking them and he  loves to create the drinks.

We do still enjoy the classics like a good Moscow Mule or an Aperol Spritz. I still plan on sharing those on the blog, but it’s fun to change it up. I feel cocktails are having a moment right now. You go to the bars and restaurants and you see more and more craft cocktails on the list. My Instagram feed has 20% cocktail pictures and I’m loving it!

This was bitter and floral, a flavour profile we both enjoyed. It’s a nice after dinner drink, one that you would slowly sip while snacking on olives. Or so I would do lol. The floral notes from the syrup and the Aperol instead of Campari really made a difference on the traditional negroni.

Using a good gin is also key to a good negroni, you can taste the difference of a higher quality versus a cheaper brand. Try a local, small batch distillery where you can go and sample their liquors and/or spirits. We have quite a few in Vancouver and it’s fun to go one evening (or afternoon!) and do a taste flight. They may also serve up craft cocktails using their goods. It’s the new beer crawl!


Try my Hibiscus Aperol Negroni and let me know what you think! Enjoy xo
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Hibiscus Aperol Negroni

Course Drinks

Cuisine Italian

Keyword Classic Cocktails, Cocktail Recipe, Hibiscus Recipe, Negroni

Prep Time 7 minutes

Servings 1 serving

Ingredients

• 1 oz gin
• 1 oz aperol
• 3/4 oz hibiscus syrup
• 1 oz sweet vermouth
• lemon peel for garnish

Instructions

1. Stir all liquids with ice in a jar.
2. Strain into a glass with large ice cubes.
3. Garnish with a lemon peel.
4. Enjoy!