Similar Recipes

The Slope
Similar in approach to the Red Hook, another Brooklyn-themed Manhattan variation, the Slope--named for the borough's Park Slope neighborhood--utilizes an extra-bitter style of vermouth called Punt e Mes, then tempers the bitterness with the stone-fruit sweetness of apricot liqueur. The result is potent, balanced and memorable; an excellent cocktail for a mid-autumn evening.
Quill
This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.
The Trident
The Negroni is a classic cocktail composed of equal parts gin, sweet vermouth and Campari. The Trident takes the same formula, but swaps out each of the ingredients. In place of the herbaceous character of gin, the Trident uses the cumin-and-caraway flavors of aquavit ; sweet vermouth is replaced with the nuttiness of dry sherry; and for the bitter edge, Cynar takes the place of Campari.
Boulevardier
Essentially a Negroni with whiskey swapped in for gin, this classic is a beautiful cocktail in its own right.
Apricot Rhyme
Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.
Bramble
As gorgeous as it is delicious, with blackberry liqueur slowly seeping into every sip.
Improved Gin Cocktail
Genever and Cointreau: odd, but oh-so-compelling.
Clover Club
A bright gin sour with an irresistible pink hue.
Atty Cocktail
A good gin contains floral elements in its mix of botanical flavors, and the creme de violette nicely calls the floral notes to the fore.
Contessa
[Photo: Jessica Leibowitz] Mojitos and mint juleps are wonderful warm-weather drinks. But sometimes a late-spring or early-summer day requires a drink with a bit of an edge, a spark bright enough to match the waning light of a late sunset....

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The Claridge

But while the Slope keeps me coming back to the magical interaction between rye whiskey, apricot brandy, and bitter vermouth, the Claridge keeps the stone fruit's appeal alive when it's mixed with gin and dry vermouth.

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