Recipe of the Week: No Regrets Negroni

With the start of 2024, many people are looking to get away from alcohol, whether as part of a New Year’s resolution or to participate in Dry January. This non-alcoholic “negroni” recipe comes from Alexa Greenman, beverage director at the recently opened Flamingo Room in Vancouver. For those looking to stay sober for longer, the “vermouth” and “mezcal” can be stored and used again after the infusions are finished.

Ingredients

For the infused mezcal:

750 millilitres non-alcoholic mezcal

10 grams peeled and sliced cucumber

10 grams sliced radish

10 grams hibiscus flowers

For the infused vermouth:

750 millilitres non-alcoholic wine

1 black tea bag

20 grams wormwood

For the cocktail:

1 ounce infused mezcal

1 ounce infused vermouth

1 ounce Giffard Bitter Concentrate

2 dashes Angostura Aromatic Bitters

Orange-peel rose and hibiscus flower, to garnish

Method

For the infused mezcal:

Add the cucumber, radish, and hibiscus flowers to the mezcal and let sit for at least 48 hours before straining out the solids.

For the infused vermouth:

Add the black tea bag and wormwood to the non-alcoholic wine. Let sit for at least 48 hours.

For the cocktail:

Add ice to a rocks glass.

Add the mezcal, vermouth, bitter concentrate, and Angostura bitters.

Stir to chill.

To garnish, take the peel of an orange and coil it up to look like a rose. Place it in the rocks glass and top it with a hibiscus flower.

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