The Molegroni is inspired by one of my favorite dishes on the planet, mole. Dark, bitter, savory, its a a highly complex sauce made from nuts, bread, chiles, fruit, cinnamon, spices, and chocolate, and is typically made from over 20 ingredients! Built on the bitter backbone of the Campari, this drink has the 5 major flavors found in a traditional mole: chile, sour, sweet, spice, and the "thickener" from the walnuts.
Emily Arden Wells is the Founding Editor of Gastronomista, a website dedicated to the Culture of Drink. In 2015 Gastronomista was named The Best Cocktail and Spirits Blog by Saveur Magazine, and has been featured in numerous publications including Glamour Magazine, Company Magazine, Bon Appétit Magazine, Coolhunting, People Magazine, Self Magazine, and has been featured in a National commercial for Blackberry.
Spring always makes me want to drink floral cocktails with delicate flavors and flower garnishes - this drink matches that profile perfectly. The Absinthe makes the cocktail opalescent - a mesmerizing introduction into spring.
Although we don't know for sure the origin of this drink it's said to be traced back to a little cafe in Florence, Italy. The Negroni is essentially a stronger version of the classic Americano.The gin mixed with Campari and vermouth combine for a robust herbal flavor perfect for sipping.
This cocktail is a twist on the classic negroni. The only difference in the two is the maple syrup that has been added and of course the bacon garnish. This is a great cocktail to make for Campari beginners because it balances the bitterness.
This cocktail is a cousin of the Negroni. The rye gives this drink some sweetness paired with the complex flavors of Campari and smoothed out with dry vermouth. If you like Boulevardiers and Negronis give this a try.