Makes 1 cocktail plus enough extra spice concentrate for 7 more.
Bold spices and roselle (hibiscus) replace the Campari and vermouth in this playful take on a classic cocktail. This zero-proof negroni is great way to celebrate grown-up flavor without the booze.
For the mocktail:
1 ounce 'zero negroni' concentrate (recipe follows)
Tonic or soda water
1 strip orange zest, for garnish
Pour the zero negroni concentrate into a rocks glass, add the ice, and top with tonic or soda water. Stir gently.
Squeeze the orange zest over the glass to express the volatile oils, then it drop into the drink to garnish.
For the zero negroni concentrate:
½ cup roselle, packed
5 whole cloves
6 whole green cardamom pods
1 heaping teaspoon timur pepper berries
½ teaspoon black peppercorns
1 cassia cinnamon quill
1 navel, cara cara, or blood orange
2 teaspoons ground turmeric
1 tablespoon honey
¼ teaspoon sea salt
Crush the roselle and roughly crack the cloves, cardamom, timur pepper berries, and black peppercorns in a mortar and pestle. Zest the orange in thin strips using a vegetable peeler.
Put 2 cups of water into a small saucepan and add the roselle, cracked spices, orange zest, cinnamon stick, and ground turmeric. Set the heat to high and bring to a boil, then reduce the heat to low and simmer, uncovered, until liquids reduce to 1 cup, about 20 minutes. Add the honey and salt and stir to dissolve.
Pour the concentrate through a fine mesh strainer into an airtight container and discard the solids. Store, refrigerated, for up to 1 week.