Cocktail Recipe: Negroni Sbagliato #2 from Echo Park Newbie, Allumette

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Echo Park’s cocktail scene has long been a glum one—unless you’re satisfied with watered-down margaritas at Barrigan’s or vodka-cranberries at one of the neighborhood’s many music venues. Trying to change that is Allumette, the new fine dining restaurant helmed by chef Miles Thompson of Vagrancy Project fame. Thompson’s arty, complex dishes are complemented by a lineup of unique craft cocktails from Harvard & Stone and Pour Vous alum mix-mistress Serena Herrick. Her aperitif-heavy menu includes the Negroni Sbagliato #2, a bubbly, herbaceous twist on a traditional negroni, made with Aperol, Punt e Mes, and brut champagne. We persuaded Herrick to spill the recipe. You’re welcome.

Negroni Sbagliato #2

By Allumette bartender Serena Herrick

Ingredients:

Sage Leaves

1 oz, punt e mes

1 oz. aperol

3 oz. graham beck brut

Ice

Directions:

Smash 2-3 leaves of fresh sage in a mixing glass with a dash of soda water. Add: 1 oz. punt e mes and 1 oz. aperol, stir with ice. Top with 3 oz. graham beck brut and pour over ice into a double cold-fashioned glass. Smack a leaf of sage for garnish.

Allumette

213-935-8787
1320 Echo Park Ave.
Los Angeles, CA 90026

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