Zero-Proof Negroni
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Category
Beverage
Cuisine
Fusion (Negroni-Inspired)
Author:
Curio Kitchen
Servings
1 cocktail plus enough extra concentrate for 7 more
Prep Time
5 minutes
Cook Time
20 minutes
Bold spices and 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.
Ingredients
For the zero negroni concentrate
-
½ cup hibiscus, 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
For the mocktail
- 1 ounce 'zero negroni' concentrate (recipe follows)
- Tonic or soda water
- 1 strip orange zest, for garnish
Directions
For the concentrate
- Crush the hibiscus 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 hibiscus, 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.
For the mocktail
- 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.
Hi Christina, Susan from the Curio kitchen here. Thanks so much for the love! It’s much appreciated.
I made this wonderful recipe yesterday and love it! Fortunately I had already purchased a variety of your spices to re create this great recipe. Thank you!
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