The Negroni, a popular Italian cocktail, has made a serious comeback in the past couple of years—and we can’t get enough of it. Traditionally, this punchy, bitter cocktail is made with equal parts gin, sweet vermouth, and Campari. But for the holidays, we took inspiration from the spices in mulled wine—star anise, cinnamon, and cloves—and used them to infuse the Campari overnight. The result is a crowd-pleasing holiday cocktail that’s very merry and quite delicious. We like to garnish each glass with a strip of orange zest and a whole star anise. Serving it over extra-large ice cubes will make it look like it came straight from the hottest cocktail bar.
8 ounces Campari
2 oranges, divided
4 star anise pods, plus more for serving
3 cinnamon sticks
2 teaspoons pink peppercorns, crushed
1 teaspoons whole cloves
8 ounces gin
8 ounces sweet vermouth
How to Make It
Pour Campari into a lidded jar or container large enough to hold 1 cup liquid.
Using a Y-shaped peeler, remove zest from half of one orange and add to the jar.
Toast the star anise, cinnamon, peppercorns, and cloves in a small saucepan over medium-low, stirring frequently, until fragrant, 3 to 4 minutes. Add spices to the jar with the Campari and zest. Seal with the lid, shake, and let sit at room temperature overnight. Strain; discard solids.
For each drink, mix 1 oz. infused Campari, 1 oz. gin, and 1 oz. sweet vermouth. Serve over ice. Garnish with orange zest and star anise.
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