Inspired by the ruby-red eyes of our millions of insect visitors, and named for the genus of the 17- and 13-year cicadas, this is my (almost completely) local take on a Negroni. For each drink, you'll need:
- 1oz Campari
- 1oz sweet vermouth (I used Mt. Defiance's superlative sweet vermouth)
- 1oz gin (I used McClintock Distilling Co.'s "Gardeners Gin")
- 0.5oz Pratt & Standard Rosemary Ginger Syrup
- Ice
To make, put ice in a Cobbler shaker and add ingredients. Shake well, and use built-in strainer (or, use a Hawthorne strainer if you're using a Boston shaker) to strain into glasses. This delicious cocktail is a nice balance between bitter and sweet, with the rosemary and ginger giving it an herbal kick. I really wish I had some New Columbia Distillery Capitoline "Tiber" to use as a Campari substitute, and make all the ingredients local, but close enough.
Bonus cameo, below, by Lucy the doggy.
