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Spiced Negroni

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Ingredients

8 ounces Campari (1 cup)

2 cinnamon sticks

2 whole star anise

1 teaspoon ground ginger

4 ½-inch thick slices of tangerine (skin and all), seeds removed

8 to 12 ice cubes

3 ounces dry gin (1/4 cup plus 2 tablespoons)

2 ounces sweet vermouth (1/4 cup)

Instructions

  1. Spice the Campari: In a small saucepan, bring the Campari, cinnamon sticks, star anise, and ginger to a simmer over medium heat. Stir, shut off the heat, and let the spices steep 10 minutes. Strain (or use a slotted spoon to remove the spices) and refrigerate the Campari until completely chilled.
  2. Get ready: Choose 2 small-ish rocks glasses and rub a tangerine slice around the rim of each. Add two pieces of tangerine and 2 -3 ice cubes to each glass.
  3. Shake: In a shaker or any container with a fitted lid, add 2 or 3 ice cubes, the gin, 4 ounces (1/2 cup) of the Campari, and the vermouth and shake vigorously for about 15 seconds. Split between the two glasses. Reserve the remaining spiced Campari for more drinks.

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