Tuesday, September 17, 2013

Recipe: DNA Cocktail

In short, this is my hybrid of a Negroni and a Gin & Tonic (which I recently found out was the drink that enabled England to become an empire). I came up with this on the fly after a sweat-inducing round of tennis. It's got a refreshing fizz, pleasant aromas of florals and spice, mildly bitter bite and a wonderfully crisp finish.

Plus, it's super fast to make, so ideal for instant barside cooldown. Oh, and I guess parties too.

The cocktail's name is admittedly a bit geeky, since its components comprise of gin, Campari, Angostura bitters and tonic water; let's not get into the ingredient swap to turn this into a RNA cocktail...
DNA Cocktail
One serving
1.5 oz. gin (I used Caorunn)
.75 oz. Campari 
3.4 oz. tonic water (Ok, half a bottle of Fever-Tree, thus the odd measurement)
2-3 dashes Angostura bitters

1. In a tumbler filled with ice cubes, add first three ingredients and stir. Top with bitters and serve.

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