Common Ground Spirits Blog November 2024
Holiday season is here, y’all, and we’ve got a beautiful Honeycrisp Apple Negroni cocktail recipe using our newly released Gin Recipe 03 Blood Orange and Tarragon. Check out our upcoming December tastings and be sure to visit our web store for your holiday bar restock!
December Tastings
Whole Foods Sunnyvale December 4th
From 4-7pm
Eataly San Jose, December 7th
From 12-4pm
Total Wine San Mateo, December 7th
From 9:30am-12:30pm
Whole Foods San Ramon December 8th
From 4-7pm
Eataly San Jose, December 13th
From 12-4pm
Total Wine Daly City, December 14th
From 3:30-6:30pm
Whole Foods Folsom, December 15th
From 4-7pm
Alkali Rye, December 20th
From 4-7pm
Eataly San Jose, December 20th
From 12-4pm
Total Wine San Jose (Almaden Ranch), December 28th
From 3:30-6:30pm
Honeycrisp Negroni
Serves 1
Our bartender friend in Georgia recently described our new release, Gin Recipe 03 Blood Orange and Tarragon, as “a Hendricks-level game changer, a gin that makes people rethink what gin actually is.’
We couldn’t agree more! Gin Recipe 03 is both distinctive and versatile, with a full bouquet of fruits and botanicals to explore, enhance, and eleven in a wide range of cocktails.
This cocktail recipe for a Honeycrisp Negroni from our co-founder, Julian Peebles, highlights the subtle apple notes in Gin Recipe 03, while the blood orange and tarragon work in tandem with the Campari and sweet vermouth to provide those essential notes of herby, bitter citrus that make this cocktail a perfect warm-up for your holiday feasts. And it couldn’t be easier to make–this recipe is easily batched out for a crowd–a welcome, hassle-free libation for a busy season of entertaining.
Cheers to the Holiday Season!
Ingredients
1 oz Common Ground Spirits Gin Recipe 03 Blood Orange & Tarragon
1 oz Campari
1 oz sweet vermouth
1 medium wedge of honeycrisp apple, about 33 grams or 1 ⅛ ounces, cut into chunks
Lemon peel twist for garnish
In a cocktail shaker or tall mixing glass, add the honeycrisp apple pieces and muddle until they release their juices.
Add ice to a cocktail shaker or tall mixing glass, then add the gin, Campari, and sweet vermouth. Stir until well chilled.
Strain the cocktail into a rocks or punch glass (adding a large ice cube if you wish), twist the lemon peel over the top of the drink to release some of the citrus oil, garnish with the peel, and serve!
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