From behind the counter of the Depero Club in Rieti, Antonio Tittoni’s team — led by the brilliant mind behind mixology and the owner of four other establishments — merges two iconic cocktails into a single delight: the Negroni Sunrise. “This drink captures the aromatic notes of a Tequila Sunrise and weaves them into the essence of a Negroni,” Tittoni explains. The result? A perfect harmony of spirit, bitter, and wine. “It’s like a Disco Aperitif, a bold hybrid of the Disco Era’s signature cocktail and the timeless classic that has defined Italian aperitivo culture.” Intrigued? Let your eyes take the first sip.
Sunrise Negroni, The Recipe
Ingredients
- 20 ml blanco tequila
- 10 ml mezcal
- 15 ml aromatized wine
- 15 ml fino sherry
- 15 ml bitter
- 15 ml Italian aperitivo
- 10 ml bitter grenadine
- 2.5 ml gentian liqueur
- 5 drops orange bitters
- 5 drops 20% saline solution
Grenadine Ingredients
- 500 ml Sangiovese wine
- 500 ml cranberry juice
- 500 ml non-alcoholic aperitivo
- 400 g white sugar
- 100 g Muscovado sugar
- 20 g hibiscus flowers
- 10 g citric acid
- 30 g gum arabic
Grenadine
Pour all the ingredients, except for the gum arabic, into a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Turn off the heat and let the hibiscus steep for 15 minutes. Strain the infusion, then bring it back to a boil and reduce the mixture over low heat until its volume decreases by about 50%. Finally, add the gum arabic and emulsify the mixture using an electric whisk.
Method
Pour all the ingredients, except the bitter grenadine, into a mixing glass. Add ice and stir until the mixture reaches the proper dilution and temperature. Strain into a lowball glass with a single sphere of clarified ice. Next, pour the 10 ml of bitter grenadine into the drink, allowing it to settle at the bottom of the glass. Finish by spraying orange essential oils over the surface before serving.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy Depero Club
