Negroni Nation

You Say Tomato Milady's Developed by Izzy Tulloch

Ingredients 1 ¼ oz The Botanist Distiller's Strength 1 oz tomato-infused Italian red bitter apéritif ¾ oz tomato-infused French blanc apéritif ¼ oz corn liqueur Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: side of everything bagel chips

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Inspiration "It's September! It's tomato season! It's Negroni Week! We're known for tomatoes in Jersey, and during a few short weeks they are PERFECT! You can see where this is going, a tomato Negroni, You Say Tomato!"

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Ingredients 1 ounce tea-infused The Botanist Distiller's Strength1 ounce coffee liqueur½ ounce bittersweet vermouth½ ounce amaro2 dashes citrus bittersTobacco bitter spray Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: Mist with tobacco bitter spray.

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Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce raspberry-infused Italian red bitter apéritif1 ounce vino aromatizzato 1 mist of Bruichladdich Port Charlotte 10-Year Scotch whisky Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large cube of ice. Garnish: a mist of Bruichladdich Port Charlotte 10-year & raspberry chocolate.

Inspiration "Something nice to sip on as a digestif after a large meal. The mist of Port Charlotte 10 pairs lovely with the base spirit Botanist Distiller's Strength and mimics the sea breeze of Islay."

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Cherry Bomb Cindy's Developed by Kylie McCalla

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce seven chile molé amaro 1 ounce tart Michigan cherry-infused bitter apéritif Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Double strain into a carat glass over a large ice cube. Express an orange swath over the glass. Garnish: skewered orange swath and cherry.

Inspiration "The Botanist Distiller's Strength Gin, Rodriguez Farm's tart cherries from the local farmer's market, combined with a proud Chicago-made amaro bring the flavor and spirit of Midwest terroir into this punchy Negroni. Move over Chicago Handshake: here's your Ch-Ch-Ch-Ch-Cherry Bomb!"

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Brûl-onée Kindling Downtown Cookout & Cocktails Developed by Christian Bevars

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce banana-infused bäsk liqueur 1 ounce strawberry-infused dry vermouth9/10 ounce whole milk Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: coat banana slice in white sugar and torch until desired caramelization.

Inspiration "What else says “CHICAGO” in big flashing lights besides our favorite bäsk liqueur…Oh, right: The Chicago Theatre sign."

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CnV FnG Eats Developed by Hunter Kersey

Ingredients 1 ½ ounce The Botanist Distiller's Strength 2 ounces verdita ¼ ounce Italian red bitter apéritif ¼ ounce sweet vermouth ¼ ounce house grenadine Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: orange peel and pomegranate salt rim.

Inspiration "Representing the backbone of most restaurants in Texas, I chose to take a Mexican influence. Fresh made verdita added to a classic Negroni with a Texas pomegranate salt rim."

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Beneath The Trees Viridian Developed by Katherine Parsons

Ingredients 1 ¼ ounces The Botanist Distiller's Strength1 ounce house sweet vermouth ¾ ounce bay leaf-infused house Italian red bitter apéritif Instructions Combine ingredients in a mixing glass over ice and stir for dilution. Strain over large rock in double rocks glass. Garnish: flower orange coin on top bay leaf and dill.

Inspiration "The inspiration for my Negroni variation comes from my favorite days when I’m in nature or at the river with my best friends and our dogs, walking beneath the trees and smelling all the woodsy clean air, and bursts of the sun shining in. I kept ingredients as local as possible using mom and pop orange and Italian red bitter apéritif in my bitter component, and then infused a bunch of bay leaves with it for a week. The result makes the apéritif a little subtle and softer, making the sweet notes from the orange blend harmonically with the gin and sweet vermouth. I wanted to bring forward the nice floral notes and soft salty undertones of the gin. The fresh dill and bay leaf give a lovely nose to the cocktail with a slight savory feel."

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Forest to the Sea Majordōmo Developed by Davey Sarantos

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce California-grown long pepper-infused red and white Italian apéritif 1 ounce blood orange, chamomile, and hummingbird sage California red vermouth Instructions Add ingredients to a mixing glass, add ice, stir to dilution and strain into a Nick and Nora glass. Garnish: blood orange twist.

Inspiration "Using local produce and the amazing seasons that exist in Southern California, I sought some unique ingredients that are produced in the region. Spice and citrus are present in these which add to the wonderful bouquet of botanicals in The Botanist Distiller's Strength."

What is The Botanist Distiller's Strength? Since its first distillation in 2010, the unique biodiversity of Islay, Scotland has been at the heart of The Botanist. The Islay terroir is expressed through 22 hand-foraged botanicals found on the island. These flavors come even more to the forefront in The Botanist's latest innovation: The Botanist Distiller’s Strength. This new expression from Head Distiller Adam Hannett was inspired by the bartender's desire for a gin that can hold up against other strong cocktail flavors, such as bitters or vermouth. The Botanist Distiller’s Strength boasts a noticeably more sumptuous viscosity and bold botanical flavor thanks to its high proof (50% ABV) and greater concentration of botanical oils in each bottle. The result: a gin that is perfect for mixing spirit-forward cocktails such as the Negroni.

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Dandy Negroni Sparrow Developed by Sage Solache

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce sweet vermouth ¼ ounce dandelion honey syrup ¼ ounce grapefruit liqueur ¼ ounce bittersweet apéritif Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over ice. Garnish: orange swath.

Inspiration "Spring in Illinois is filled with dandelions — and sips of a notoriously unpleasant bitter liquor. We subbed a delightful local grapefruit liqueur to pair with the grassy, earthy notes of the dandelion leaves."

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Dragged Through the Garden Meadowlark Developed by Beth Serowsky

Ingredients 1 ounce The Botanist Distiller's Strength ½ ounce bäsk liqueur ½ ounce pamplemousse ½ ounce celery root liqueur ½ ounce blanc vermouth Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: edible flower, preferably a snapdragon or something similar.

Inspiration "Inspired by the clear blue skies of a Midwestern summer, I created a transparent White Negroni filled with the aroma of citrus and flowers. Bäsk liqueur flows through the veins of all Chicagoans, and we serve our famous hot dogs "Dragged Through The Garden" topped with celery salt. The soil in Illinois is rich in nutrients due to its formation from compressed prairie grass and wildflowers, which connects perfectly to the hand-foraged florals of Botanist Distiller's Strength. An edible flower ties it all together."

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Farm To Glass Lemon Developed by Zachary McMahon

Ingredients 1 ounce The Botanist Distiller's Strength ¾ ounce bianco vermouth ¼ ounce amaro ½ ounce corn liqueur 6 drops saline Instructions Add all ingredients to mixing glass and stir over ice. Strain into a Nick and Nora glass. Garnish: 4 drops of olive oil.

Inspiration "In Illinois, one of the most major crops grown and sold is corn. Jeremy and I wanted to use something that paid homage to our state. More specifically, in Logan Square, there is an amaro made using arugula. This is as hyper-local as we could represent. The flavor combination is a reimagining of a sweet corn and arugula salad with olive oil, giving a nod to the farm to table movement local restaurants have been following for years. The four drops of olive oil represent the four stars of the Chicago flag."

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Red Eye to Illinois The Hi-Lo Developed by Emily Brand

Ingredients 1 ½ ounces The Botanist Distiller's Strength 1 ounce corn liqueur ½ ounce espresso liqueur 1 bar spoon bitter amaro 1 bar spoon chamomile-honey simple syrup 2 dashes orange bitters Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: lemon twist and available local edible floral.

Inspiration "Red Eye to Illinois is inspired by the draw that people feel towards rural life. Hopping onto a red eye flight to get there is the inspiration for combining corn and coffee into one cocktail."

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The Gold Standard TRUCE Developed by David Mor

Ingredients 1.5 ounces snow chrysanthemum-infused The Botanist Distiller's Strength 1 ounce strawberry-infused blanc vermouth ½ ounce americano apéritif ⅛ ounce moscatel sherry 5 drops bäsk liqueur Instructions Add all ingredients and ice to a mixing glass. Stir and pour into a rocks glass over one big cube. Garnish: orange peel.

Inspiration "I grew up on a farm right outside of Chicago, where we grew strawberries on the bushes lining our driveway, and I've always maintained an affinity and appreciation for agriculture and access to delicious fruits and vegetables grown in Chicago and its local farms. Also, chrysanthemums are the official flower of Chicago, which is what inspired its soft and enriching incorporation into the already-delish Distiller’s Strength. For cheekiness and balance, 5 drops of this famously-Chicagoan bäsk liqueur completes and rounds out this cocktail."

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Good Things Take Time Nickel City Developed by Conner Hargesheimer

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce Italian red bitter apéritif ¾ ounce sweet vermouth ½ ounce red cream soda reduction ¼ ounce Texas barbecue sauce 1 dash 20% saline Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: brûlée orange peel.

Inspiration "Simply using ingredients that I grew up on, and that felt location appropriate!"

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Hell or Hill Country Crown Block Developed by Logan Sharp

Ingredients 1 ounce lavender-infused The Botanist Distiller's Strength 1 ounce rosé vermouth ½ ounce bitter apéritif ½ ounce honey grapefruit syrup Instructions Add all ingredients to mixing glass, stir, strain over ice in rocks glass. Garnish: grapefruit twist.

Inspiration "If I owned hell and Texas, I'd rent Texas and live in hell." — General Sheridan. "They say every hard man has a soft side; so too does the great state of Texas. The Hell or Hill Country Negroni showcases the gentle side of the Lone Star State, proudly featuring local honey, grapefruit (Texas's state fruit), and lavender, which grows wild in the windswept hills of Texas. These native Texas flavors play perfectly with the botanicals found in The Botanist Distiller's Strength, and add another level of depth and complexity (with a Texas flair) to an already iconic gin."

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Mi Shary Rosewood Mansion on Turtle Creek Developed by Stephen Wheeler

Ingredients 1 ounce Texas grapefruit-infused The Botanist Distiller's Strength ¾ ounce Italian red bitter apéritif ½ ounce Pedro Ximénez sherry ½ ounce amaro ¼ ounce absinthe rinse 2 dashes aromatic bitters Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: expressed grapefruit peel.

Inspiration "Inspired by John H. Shary, the "father of the citrus industry", who started the first grapefruit groves in Texas at the turn of the century with help of French settlers."

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Miche'le Pangea Developed by Braneé Jones

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce Italian red bitter apéritif 1 ounce sweet vermouth 1 egg white Muddled strawberries and strawberry purée 3 dashes lemon bitters Instructions Muddle two strawberries with one-half ounce strawberry purée. Add egg white and other ingredients and dry shake. Add ice and shake again. Double strain into chilled glass. Garnish: grated lemon, lemon wheel, and rosemary sprig.

Inspiration "In the African American community, Negronis are not popular. I wanted to create a cocktail to make my peers and clients less apprehensive to try and enjoy!"

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Summer Lease HUSH Sushi, Kitchen & Bar Developed by Kate Bankston

Ingredients 1 ½ ounce The Botanist Distiller's Strength ½ ounce ruby port 7/10 ounce cinnamon & Texas peach-infused amaro Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a coupe. Garnish: corkscrew lemon twist.

Inspiration "The inspiration behind the cocktail is based on a Shakespeare quote on summer being too short and the cocktail being so good it goes too fast! Inspiring the taste of Texas peaches and cinnamon."

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Summer Solstice Bacari Tabu Developed by Mario Hernandez

Ingredients 1 ½ ounce The Botanist Distiller's Strength 1 ounce mixed melon (honeydew + cantaloupe) and pink peppercorn-infused bergamot liqueur ½ ounce gentian apéritif saline solution chili tincture Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: chili threads.

Inspiration "I created this as a respite from the hot Texas summers where temperatures are triple-digits well into the fall. The melons indigenous to Texas are a refreshing way to escape the heat. Fresh, local melons combined with the gentian apéritif complement the chamomile and orange peel in The Botanist Distiller's Strength."

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Good Directions General Lee's Developed by Philip Ly

Ingredients 1 ounce makrut lime leaf-infused The Botanist Distiller's Strength 1 ounce sweet vermouth 1 ounce lemongrass & galangal-infused red bitter Italian apéritif Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over ice. Garnish: orange twist and makrut lime leaf.

Inspiration "Chinatown is a hub of Southeast Asian flavors, and the smell of lemongrass and makrut lime leaves fill the air of any food court you walk into."

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Laurel Dilemma Birdie G's Developed by Stephanie Reading

Ingredients 1 ½ ounce California Bay laurel-infused The Botanist Distiller's Strength ¾ ounce sweet vermouth ½ ounce Italian red bitter apéritif ¼ ounce kumquat syrup ¼ ounce bitter orange oleo saccharum Instructions Combine all ingredients in a mixing glass and stir. Strain over a big rock. Garnish: bay leaf.

Inspiration "Southern California is well known for its fertile land and abundance of produce, specifically citrus, so I decided I wanted to incorporate and highlight two of our more bitter varieties grown locally here in Los Angeles to complement the bitter apéritif element of a classic Negroni. One of the trees I think is iconic is the California Bay Laurel, a surprisingly pungent variety of laurel that can bloom year-round in Southern California. I decided to lightly infuse the Distiller's Strength with foraged California Bay Laurel leaf which complements the delicate hand-foraged botanicals of the gin beautifully. The result is a beautiful amber cocktail with subtle red hues, reminding me of the sky right before dusk as the sun sets off the coast of our lovely west coast."

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Magic & The Moonlight Baby Gee Developed by Gianna Johns

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce charred pineapple-infused Italian red bitter apéritif 1 ounce yarrow and yerba santa-infused Italian sweet vermouth ½ ounce local prickly pear eau di vie Instructions Stir over ice in mixing glass until chilled. Strain over a large ice cube in a rocks glass. Express a grapefruit twist, discard. Garnish: yarrow blossom.

Inspiration "Equal parts. One part inspired by the physical terroir of California's native fruits and botanicals. One part inspired by the figurative terroir of one of Southern California & Mexico's most iconic dishes, the al pastor taco (memorable for its charred pineapple component). One part inspired by my heritage, AKA the terroir that made me, via the nod to Mexico and use of Italian ingredients."

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Superbloom Negroni The Maybourne Bar Developed by Jens Cromer

Ingredients 1 ½ ounces The Botanist Distiller's Strength ¾ ounce lemon Greek yogurt-washed blanc vermouth ½ ounce amaro ¼ ounce gentian liqueur Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over ice. Garnish: lemon twist and an atomizer spray of foraged lemon balm, poppy seed, and poppy tea tincture.

Inspiration "Inspired by The Botanist gin's foraging essence, Superbloom Negroni transports fields of California poppies, wild foraged botanicals, and a bounty of citrus into a glass that shines as brightly as the Golden State."

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Never Ending Summer Camelia Developed by Kevin Nguyen

Ingredients 1 ounce The Botanist Distiller’s Strength1 ounce dry vermouth ½ ounce gentian apéritif ¼ ounce melon apéritif ½ tsp. Maraschino liqueur Instructions Add all ingredients to mixing glass over ice and stir until chilled. Strain over ice in a rocks glass. Garnish: grapefruit slice.

Inspiration "Southern California is so plentiful in its accessibility to fresh produce. September is still very warm here in SoCal, and it gives us the opportunity to get the last glimpse of summer in this White Negroni riff."

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Citrus Grove THēsis Hotel Miami Developed by David Lozano

Ingredients 1 ¼ ounce The Botanist Distiller's Strength¾ ounce orange and grapefruit sous-pressured bianco vermouth¾ ounce grapefruit/orange switched white bitter¼ ounce grapefruit liqueur2 dashes saline Instructions Instructions: Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over ice. Garnish: orange slice.

Inspiration "Florida is known for its delicious oranges and grapefruits; I intend to input as much citrus as possible into a clear-looking glass."

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Grove Negroni The Gibson Room Developed by Phil Banach

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce Italian red bitter apéritif1 ounce sweet vermouth½ ounce acid-balanced grapefruit juice1 egg white Instructions Combine ingredients into a shaker tin and shake with ice. Double strain into tin and then dry shake once more. Pour into Nick and Nora glass. Garnish: torched slice of grapefruit.

Inspiration "Inspired by the rich citrus groves that flourish in September near the Indian River in Florida, the Grove Negroni embodies a light, refreshing approach to a Negroni in a slightly different format. Topped with torched grapefruit, the smokey caramelized sugars complement the gin’s botanicals."

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Humble & Handsome Mayami Wynwood Developed by Evan Lewis

Ingredients 1 ounce The Botanist Distiller's Strength ½ ounce bitter wormwood liqueur½ ounce artichoke apéritif½ ounce sweet vermouth½ Pedro Ximénez sherry 3 dashes orange bitters Instructions Fill mixing tin with all ingredients. Add 2 sanitized limestone rocks and ice. Throw cocktail 5-6 times. Serve in rocks glass over a large ice cube. Garnish: grapefruit peel and rosemary sprig.

Inspiration "The rich fertile soil of South Florida produces a cornucopia of botanicals, fruits, and vegetables. Humble & Handsome is a celebration of the soil itself, accompanied by the aromas of a Floridian home garden."

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Oishi Mango MIA Market Developed by Jonathan Mendez

Ingredients 1 ounce The Botanist Distiller's Strength1 ounce Japanese dry vermouth½ ounce Japanese yuzu liqueur6 dashes sakura bittersRipe Florida mango cold infusion Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain over ice in rocks glass. Garnish: shiso leaf and mango leather.

Inspiration "My inspiration is to mix the minimalistic yet crafty detail-oriented ethos of Japan with its natural connection to Scotland to create a White Negroni that highlights one of South Florida's most essential tropical ingredients: mango. Shiso leaf is also a unique South Floridian herb, also known for its usage in Japanese cuisine, which gives the cocktail a bright, herbal aroma to balance the dance of the botanicals, yuzu, fresh mango, and cherry blossom on your palate."

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Royal Negroni COTE Korean Steakhouse Developed by Benjamin Davis

Ingredients 1 ounce The Botanist Distiller's Strength1 ounce cherry blossom vermouth 1 ounce Italian red bitter apéritifInfused with fresh strawberries and Thai basil Instructions Combine in a mixing glass over ice. Stir, strain into rocks glass over big cube. Garnish: strawberry slice.

Inspiration "A fun and light infusion of a timeless classic to beat the Miami heat without compromising flavor."

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Sunshine State of Mind The Sylvester Developed by Rensel Cabrera

Ingredients 1 ounce The Botanist Distiller's Strength1 ounce Italian red bitter apéritif¾ ounce sweet vermouth¼ ounce grapefruit oleo saccharum1 dash saline Instructions Add ingredients to mixing glass, add ice and stir. Strain over a large ice cube in a chilled rocks glass. Garnish: coconut cookie.

Inspiration "Inspired by Miami's tropical climate, this Negroni twist blends the refreshing tang of local grapefruit with the creamy richness of coconut via a coconut fat wash. Capturing the essence of the city's sunny and vibrant character, you are now entering a Sunshine State of Mind."

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The Miami Experience DC PIE CO. Brickell Developed by Mitchel Bauer

Ingredients 1 ounce The Botanist Distiller's Strength2 ounce coconut-strawberry Italian blendPineapple foam Instructions Combine The Botanist Distiller's Strength and Italian blend in a mixing glass and stir until chilled. Strain over a large ice cube. Garnish: pineapple foam.

Inspiration "Miami is a city full of vibrant colors, flavors, and culture. I chose to make the Miami Vice (a cocktail created here) expressed through a Negroni, a classic cocktail from Italy. In doing so, it represents the mixing pot of cultures and people that our beautiful city is."

Amarena Jane Doe Developed by Marcelino Figueiras

Late Nights 8282 Developed by Katrina Sobredilla

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Bitter Isle Shinji's Developed by Bobbi Adler

Ingredients 2 ounces The Botanist Distiller's Strength½ ounce Junmai Ginjo Sake½ ounce orange leaf syrup Instructions Combine ingredients in mixing glass and stir with ice for 20 seconds. Strain into a coupe or Nick and Nora glass.

Inspiration "The inspiration was making this a Negroni variation that was true to the flavor profile of the original but using ingredients from unexpected places. Instead of using vermouth we are using Junmai Ginjo sake from Miyagi Prefecture in Japan. This sake is very indicative of the style of sake made there and is acidified so it has lovely citrus notes and a great texture. Rather than using a bitter apéritif, we increased the amount of gin and made a rich syrup using gentian root to get the familiar bitter notes of a Negroni as well as orange leaves. These leaves come from a local citrus farm in New Jersey so rather than using a product that tastes of citrus, this drink brings together the flavor of the green notes of the leaves. This is very representative of the local botanicals that The Botanist gin uses when making their amazing blend that ends up being the star of this cocktail."

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BK Midday The Times Square EDITION Developed by Eddie Morgado

Ingredients 1 ½ ounce The Botanist Distiller's Strength1 ounce sweet vermouth¾ ounce Italian red bitter apéritif1 spray cinnamon-clove tincture Instructions Add ingredients to a mixing glass and stir until chilled. Strain into a rocks glass with fresh ice. Garnish: spray cinnamon-clove tincture and expressed grapefruit twist.

Inspiration "This cocktail features two local spirits from Brooklyn, capturing the essence of New York throughout the seasons. Every sip offers a taste of the city's unique character and craftsmanship."

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Caprese Negroni Congress Bar Developed by Ramon Castellanos

Ingredients 1 ounce The Botanist Distiller's Strength 1 ounce sweet vermouth1 ounce basil & strawberry-infused bitter apéritif 4 dashes balsamic vinegar Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish: cherry tomato.

Inspiration "A summer Negroni in a cup! Tastes like summer vacation."

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Golden Heart Mister Paradise Developed by Darwin Pornel

Ingredients 1 ounce mango-infused The Botanist Distiller's Strength1 ½ ounce blanc vermouth¼ ounce gentian apéritif ¼ ounce Italian bitter orange apéritif⅕ ounce white verjus10 drops 4:1 saline solution Instructions Add all ingredients to a mixing glass with ice and stir until chilled. Strain over a block of ice in a rocks glass. Garnish: a slice of fresh mango cut into a circle (about the size of a nickel) and 2-3 sprays of cold brew concentrate from an atomizer.

Inspiration "This Negroni variation is inspired by my reconnection with my heritage as a Filipino-American. Mangos are a staple fruit in the Philippines and are extremely present in Filipino cuisine and culture — there are few things more synonymous with growing up Fil-Am than the mango, in my opinion. So, as an ode to my roots and memories, I decided to throw the delicious mango into a crisp White Negroni variation. Cheers!"

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Machete La Contenta Oeste Developed by Alex Valencia

Ingredients 1 ounce The Botanist Distiller's Strength1 ounce gentian amaro1 ounce tepache2 dash orange bitters Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass. Garnish: dry orange wheel.

Inspiration "In Mexico, the street vendors sell Tepache! The name is also related to Mexico, because back then you would see a lot of machetes on the streets!"

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The Old Man & The Sea Sofia Developed by Dave Nguyen

Ingredients 1 ½ ounce The Botanist Distiller's Strength¾ ounce French aromatized white wine¾ ounce Italian red bitter apéritif6 dashes umami bitters Instructions Add ingredients to a mixing glass filled with ice, stir until well-chilled. Strain into a rocks glass over a large cube of ice. Garnish: small sheet of nori.

Inspiration "The Old Man & The Sea is a tribute to the Botanist being from Islay. The umami flavor represents the briny flavors that come from Islay."

LOS ANGELES

SAN FRANCISCO

DALLAS

CHICAGO

MIAMI

NEW YORK CITY

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Golden Triangle Viridian Developed by William Tsui

Ingredients 1 ¼ ounces The Botanist Distiller's Strength 1 ounce blanc vermouth½ ounce California poppy amaro¼ ounce gentian apéritif1 bar spoon golden beet syrup Instructions Add all ingredients and ice to a mixing glass. Stir and pour into Nick and Nora glass. Garnish: dehydrated lime wheel.

Inspiration "This Negroni is inspired by the golden beet season, which brings a sweet earthy flavor to the riff. The end of California's poppy season is represented by the poppy amaro."

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The Yuri Friends and Family Bar Developed by Mikhela Ahl

Ingredients ¾ ounce The Botanist Distiller's Strength1 ounce house-made Limoncello made with locally-grown Meyer lemons and mandarin oranges 1 ounce sesame-infused extra dry vermouth¼ ounce foraged seaweed & The Botanist Distiller's Strength tincture1 dash saline Instructions Add ingredients to mixing glass. Add ice and stir. Strain over a large ice cube in a rocks glass. Garnish: foraged seaweed.

Inspiration "Japanese sensibilities created with California terroir."

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Eclipse Trick Dog Developed by William Ancira

Ingredients 1 ½ ounce The Botanist Distiller's Strength¾ ounce amaro¾ ounce cuttlefish ink-infused bitter bianco 2 dashes 20:1 saline solution Instructions Combine ingredients in a mixing glass over ice and stir until chilled. Force carbonate with nitrogen. Strain into a rocks glass over a large ice cube. Garnish: yerba buena mint bouquet.

Inspiration "Combining the genius of the The Botanist with a splash of San Francisco flavor. The yerba buena mint and salinity of the cocktail bring out the full potential of the Botanist Distiller's Strength gin to highlight the complexity and depth of the expression."

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Lay Down Sally Trick Dog Developed by Emma Samuelson

Ingredients 1 ounce The Botanist Distiller's Strength¾ ounce amaro ¾ ounce raspberry leaf tea-infused dry vermouth½ ounce falernum Instructions Add all components into a mixing glass and stir with ice for 15-20 seconds. Pour cocktail over a large rock in a bucket-style glass. Garnish: Express an orange twist over the cocktail and then discard. Optional garnish: viola flower.

Inspiration "As a female bartender in this industry, this cocktail is an homage to all my fellow female-bodied bartenders, and highlights a holistic ingredient traditionally used in women’s health management. Raspberry leaf tea is an anti-inflammatory herb that women have been using for years to manage pain and anxiety, and this is a cocktail that honors the women paving the way in our industry and in health and wellness."

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Low Tide The Battery Developed by Michael Haro

Ingredients 1 ½ ounces oyster shell-infused The Botanist Distiller's Strength 1 ounce bitter bianco ¾ ounce dry vermouth ½ ounce Pedro Ximénez sherry Instructions Add all ingredients and ice to a mixing glass. Stir and pour into a rocks glass over one big cube. Garnish: two chives and an oyster half shell with a scoop of caviar.

Inspiration " When I think of my best days in San Francisco, I think of sitting by the water with a cocktail or a bottle of wine, sipping and enjoying oysters with friends. I wanted to replicate that experience in the “Low Tide” cocktail."

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Open Window White Negroni The Snug SF Developed by Leah Hanley

Ingredients 1 ½ ounce The Botanist Distiller's Strength1 ounce jasmine tea¾ ounce rosemary-infused blanc vermouth¾ ounce rosemary-infused white bitter apéritif½ ounce water2 dashes saline solution Instructions Combine ingredients and stir without ice, chill in the fridge before serving, and pour over a big cube. Garnish: fresh jasmine flower and rosemary sprig.

Inspiration "When thinking about the terroir of my community in San Francisco and the botanicals in my life, I can't help but think about how every day on my walk to work, I pass vines of jasmine flowers and bushes of rosemary. As a true California girl, they always remind me of the jasmine that grew out the window of my childhood bedroom and the rosemary in my mom's garden."

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Ingredients 1 ounce celery root-infused The Botanist Distiller's Strength1 ounce sweet vermouth ½ ounce Italian red bitter apéritif½ ounce spice-infused Belle de Brillet¼ ounce wood sorrel juice Instructions Add ingredients to mixing glass. Add ice and stir. Strain over a large ice cube in a rocks glass. Garnish: edible flower.

Inspiration "I wanted something cultivated with something wild. Celeriac originates from a similar Mediterranean climate and grows well in our loamy souls. Wood sorrel is a common weed, but it has adapted with many of the local habitats and provides a very interesting acidity."

Roots 'n' Fruits True Laurel Developed by Nicolas Torres

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Ingredients 1 ½ ounce dried sea kelp-infused The Botanist Distiller's Strength1 ounce melon apéritif ¾ ounce sweet vermouth Instructions Combine all ingredients in mixing glass. Add ice and stir to proper dilution. Serve over a large ice cube in rocks glass. Garnish: agretti.

Inspiration "Inspired by summer ingredients, and the salinity of the gin."

Waverly Place Negroni Moongate Lounge Developed by Garrett Marks

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Mercato Negroni The Beehive Developed by Luis Ramos

Ingredients 1 ¼ oz hot honey-washed The Botanist Distiller’s Strength1 oz tomato-infused bitter liqueur ¾ oz The Beehive vermouth blend Instructions Add ingredients to mixing glass, add ice and stir until chilled. Strain into a Nick & Nora glass. Garnish: cherry tomato.

Inspiration "Honey goes with our brand at The Beehive, obviously. Our most popular cocktail is also our namesake cocktail. For this cocktail, we wanted to source local items that are super easy to find: honey and tomatoes. Personally, tomato season is my Christmas and birthday wrapped into one — I eat tomatoes all day, every day, every season. Heirlooms, on the vine, cherry — any tomato. I wanted to show how versatile they can be. They don’t only belong in Bloody Marys or tomato water cocktails."

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Copy: Brandon Summers-Miller

Design: Danielle Grinberg

Illustrations: Dave Stolte from Wexler of California

Inspiration "An homage to the industry trifecta of our daily dose of coffee, cigarettes, and amaro. This cocktail is made for industry, from industry."

Why is Distiller's Strength the Perfect Gin For a Negroni? The Negroni is known for its bold, bitter flavor. The Botanist has long been a bartender’s choice for a Negroni due to its ability to stand out against the strong flavors of amaro and vermouth. The unique flavor profile of The Botanist comes through with more intensity in Distiller’s Strength, which is perfectly suited for mixing into this classic cocktail. You can find The Botanist Distiller’s Strength for purchase here.

A Word From Head Distiller, Adam Hannett “We’ve experimented with a blend of The Botanist’s signature 22 botanicals at a new strength of 50% ABV to deliver a luxurious, velvety texture with refined juniper notes. At this proof, flavorful oils from distillation are enhanced, the viscosity richer, and it’s this richness that carries the flavors of the spirit.” — Adam Hannett

The Botanist Teams Up With Bartenders To Celebrate New Distiller’s Strength Gin For Negroni Season

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Forest to the Sea Majordōmo Developed by Davey Sarantos

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Good Directions General Lee's Developed by Philip Ly

Inspiration "Chinatown is a hub of Southeast Asian flavors, and the smell of lemongrass and makrut lime leaves fill the air of any food court you walk into."

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Laurel Dilemma Birdie G's Developed by Stephanie Reading

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Magic & The Moonlight Baby Gee Developed by Gianna Johns

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Superbloom Negroni The Maybourne Bar Developed by Jens Cromer

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Never Ending Summer Camelia Developed by Kevin Nguyen

Ingredients 1 ounce The Botanist Distiller’s Strength1 ounce dry vermouth ½ ounce gentian apéritif ¼ ounce melon apéritif ½ tsp. Maraschino liqueur Instructions Add all ingredients to mixing glass and stir until chilled. Strain over ice in a rocks glass. Garnish: grapefruit slice.

Inspiration "Southern California is so plentiful in its accessibility to fresh produce. With September is still very warm here in SoCal, and it gives us the opportunity to get the last glimpse of summer in this White Negroni riff."

We’ve teamed up with The Botanist and bartenders from across the U.S. to create NEGRONI NATION, an interactive map where you can discover unique Distiller’s Strength Negroni recipes from mentors in the bartending community, inspired by the terroir of their U.S. region. The best part? You can visit these bars in September to try these Negronis yourself. Click into each city, browse the recipes, and vote on your favorite to receive your own NEGRONI NATION kit. Details below.

CLICK NEGRONI ICONS TO VIEW RECIPES

SCROLL TO DISCOVER NEGRONI NATION

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Introducing NEW The Botanist Distiller’s Strength – crafted with The Botanist’s signature 22 hand-foraged Islay botanicals at a new, high-proof level of intensity (50% ABV). Meet bold flavor and sumptuous viscosity uniquely suited for experimentation behind the bar.

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