It’s Negron Summer: The best recipes from the hot spots of your favorite Hamptons

Negro finally has the moment when you deserve. Cocktail – traditionally made with it, Campipari and sweet vermouth – sometimes with its complexity. Bitter notes mix with sweet and herbal ones, making each sip a surprise. Despite its sophisticated aroma, Tipple is an easy shocking to make. Simply mix the ingredients and pour over the ice. Becoming more creative with new ingredients.

Uccello sbagliato
Zogu, 47 S. Elmwood Ave., Montauk

Uccello sbagliato

1 oz. Orange juice
.75 oz. Cocchi Barolo Chinato
.75 oz. Botanist
.75 oz. Campari infected with fennel
.75 oz. Vanilla syrup
.75 oz. Adam Docg Prosecco
Dehydrated blood orange

Combine all liquid ingredients into a small tin. Shake and strain in a high glass over the ice cubes. Grip
Prosecco and garrison with dehydrated blood orange.

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Negroni
COCHE COMEDOR, 74 MONTAUK HWY., Amagansett

Negroni

1.25 ozs. Del Magoy screws mezcal
.75 oz. Gentian Aperitif Salers
.75 oz. TXIMISTA VERMOUTH BASC BLANCO
.5 oz. Lustau Sherry Vermouth seco
2 bitter bitter truths bitter grapefruit
Grapefruit

Stir all the ingredients over the ice until they cool well. Stretch over the ice sphere in a double glass of old fashion Edel.

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Sotol Negroni
By veran, 10 Lane Windmill, Southampton

Sotol Negroni

1 oz. Casa lotos sotol
1 oz. camping
1 oz. Bitter

Combine all ingredients with ice and mix until cool. Stretch in a glass of fresh ice rocks. Garnish with an orange peel.

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Negroni Gremolata
Street of 1909, 29 W. Neck, Heights Island Shelter

Negroni Gremolata

1 oz. Gin
1 oz. Gremolata olive washed with oil Dooin Vermouth
.75 oz. Bitter contract

Gremolata olive oil:
1 cup olive oil
2 cups of dry vermouth
Half a bunch of parsley
1 lemon, pledged in strips

Heat the olive oil in a pan. Add parsley and lemon zall. Simmer for 30 seconds, then remove the heat. Add to the dry vermia and cool to room temperature. Refrigerate overnight. While everything is still hardened, strain through a coffee and bottle filter.

Combine the ingredients and mix with a large ice rock. Garrison with lemon peel
and three drops of olive oil.

Photographs: Marshall Troy; Stylist drink: This is Beauchesne, Prop stylist: Julia Troy