Negroni sbagliato from Polpo: A Venetian Cookbook (of Sorts) (page 285) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on September 02, 2018

    We really enjoyed this little aperativo before an Italian-themed dinner party this evening. I love negronis but this is a nice, light alternative that whets the appetite instead of leaving one feeling like you've had too much before you even started the evening.

  • TrishaCP on March 21, 2016

    This is addictive. I love a Negroni and this has the same Campari-based bitter goodness, but in a lighter tasting version from subbing the gin with Prosecco. Will definitely be repeating this.

  • Breadcrumbs on April 05, 2015

    p. 285 – Cold weather be-damned, here comes this little glass of sunshine to sweep you away and bring back memories of summer. Prosecco makes even the dullest of days feel festive so the final top up is critical here. A bright, fresh and beautiful cocktail. Photo here: http://chowhound.chow.com/topics/1009439?commentId=9510058#9510058

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