Christmas Spice Negroni

Almost tastes like a Christmas candle... but in a good way

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I follow a simple formula when I want something festive: take a classic I already love, give it one easy holiday twist, then name it accordingly. Could I have been more imaginative than “Christmas Spice Negroni”? Probably. But at least you know exactly what you’re getting.

A negroni already leans citrusy thanks to Campari, so I doubled down on that orange-peel backbone and added warm holiday spices by infusing the gin. The verdict? One friend took a sip and said, “this tastes like Christmas.” Another took a sip and said, “holy s, this is boozy.” Both are true. I’ve nudged the proportions a touch since then, and if you like your cocktails a bit lighter, a splash of soda water on top is perfect.

P.S. If you happen to serve this at a party like I did, portioning the drinks out in plastic Christmas ornaments set over the cocktail glass was a huge hit.

Recipe:

Christmas Spice Infused Gin

Ingredients:

• 1 cup gin

• 1 strip orange peel (avoid the pith)

• 1 cinnamon stick

• 2 cloves

• 2 cardamom pods, cracked

Directions:

1. Combine the gin, orange peel, and spices in a small jar with a lid. Seal and let infuse for 12 to 24 hours. Strain out the peel and spices. (Don’t push it much past a day, it can turn bitter)

Christmas Spice Negroni

Ingredients:

• 1 oz Christmas Spice Infused Gin

• 1 oz sweet vermouth (I like Carpano Bianco)

• 3/4 oz Campari

• Ice

• 1 strip orange zest, for garnish

• Soda water or Prosecco, to top (optional)

Directions:

1. Add the gin, vermouth, and Campari to a mixing glass filled with ice. Stir until well chilled, then strain into a rocks glass over a large ice cube. Express the orange peel over the drink, rub it around the rim, and drop it in. Top with a splash of soda water (or a little Prosecco) if you want it lighter.

That’s all for now! See you next time At Isabelle’s.