Clementine Negroni from Bon Appétit Magazine, December 2009 (page 85) by Lora Zarubin

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

  • Jane on June 09, 2019

    I fancied a Negroni but didn't want such a strong hit of alcohol. This was a good option. The muddled clementines gave out a fair bit of juice which took the edge off a bit. It's not a Negroni for a purist but I liked it.

  • fprincess on January 20, 2012

    The recipe has goofy measurements (cups and tablespoons) for a cocktail recipe. It tasted like a diluted negroni. I would not recommend it.

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