Grapefruit-Champagne Negroni Sour – A Little Spoon

There are a lot of variations of the Negroni out there, but purists will say it’s not a Negroni without Campari (I’m in this boat). Others believe a Negroni is the combination of a high proof spirit, a bitter liqueur, and vermouth. (To me: this is negroni-esque, but you’ve made a different cocktail.)

Any way you stir it, all variations are delicious!

Vermouth is a fortified and aromatized apéritif wine, made with a base of wine fortified with a stronger neutral spirit (typically brandy) to extend its shelf life. Various herbs, spices, and barks are then infused into the mixture. Europeans require the use of wormwood (commonly found in absinthe) for the spirit to be classified as vermouth. In contrast, Americans do not have this requirement, leading to modern vermouths with a wide range of flavor variations.

There are several styles of vermouth, from extra dry to sweet, but the main three are sweet, dry, and blanc. Traditional sweet vermouths are usually red and Italian in origin, while dry vermouths, straw-colored, come from France. Blancs (French) and Bianco (Italian) share a debatable origin story and offer the sweetness of red vermouths with the pale color of dry vermouths.

Most vermouths, including rosso or “red” vermouth, are made with white wine. They are then colored with caramelized sugar or caramel coloring. The tannins in red wine can interfere with the flavor and production process, so red wine is rarely used.

I’ve said it once, and I’ll say it again…you can do absolutely anything you want!

Cocchi Americano Bianco is a Bianco vermouth. If you cannot find it, stick to a similar flavor profile. Purchase either a (French) Blanc or (Italian) Bianco Vermouth. Look for tasting notes of lemon peel, Genitian root, chamomile, and black tea.

If you want to experiment, use any style of vermouth listed in the previous section.

Okay, here’s the deal. No, you don’t have to use Champagne, but you do need to use a sparkling wine that has character.

What does this mean?

A very light, crisp sparkling wine won’t create a syrup with much flavor. Reducing wine that lacks character results in a similarly bland syrup. For the syrup to work effectively, it needs to have enough flavor to stand up to both the Campari and the grapefruit juice.

Choose a sparkling wine either made in the “traditional style” or has bold flavors—something fruity, funky, buttery, or bready. I used a Pét-nat for the syrup during recipe development, and it turned out great if you want to go au naturel.

Be bold! I promise you’ll be rewarded.

P.S. This syrup is a great replacement for honey in vinaigrettes and drizzles on desserts.

For the same flavor profile, go for something orange, lemon, and coriander forward with less pepper and juniper pungency. Think light and clean.

Some other brands that follow that prompt are… Big Gin London Dry, Empress 1908 (the purple one), Roku London Dry, Sorgin Gin and Bombay Sapphire.

1. Aquafaba: The liquid from canned chickpeas, is one of the most popular alternatives, mimicking the texture and froth of egg whites. It does have a subtle flavor, so I wouldn’t suggest using it in delicate cocktails. The Campari in this Negroni Sour should mask it well. Substitute egg white for aquafaba in a 1:1 ratio by volume and follow the same shaking instructions. Fair warning, you might need to shake the cocktail longer to create the desired foam. Aquafaba has a slightly different protein structure than egg white, so it doesn’t develop as quickly.

2. Fee Brothers, fee foam: This egg white alternative can be purchased online or at most large liquor stores. It does create foam, just like egg whites, but the texture is slightly different than an egg white. You will still get the visual and some added texture, but without the same protein structure, it’s not quite the same. It’s definitely a solid choice if aquafaba isn’t in reach. Add 1-3 dashes of the liquid to your cocktail shaker and follow the instructions as written.

3. Soy Lecithin: This powder is an emulsifier, meaning it helps bind ingredients together and create a stable foam, made from soybeans. It’s not going to affect the viscosity or creaminess of the cocktail in the same way as egg whites, aquafaba, or xanthan gum will, but it will do the trick. Add ¼  to ½ teaspoon (.7-1.4g) of soy lecithin powder to your cocktail ingredients before shaking.

4. Xanthan Gum: Another powder, xanthan gum, is a thickening agent and stabilizer which creates a velvety texture in cocktails but will not produce as airy of a foam. Sprinkle ⅛ teaspoon (.4g) of xanthan gum (a very small amount) into your liquid ingredients before shaking to incorporate this ingredient.