Recipe: Basilisk Negroni from Vancouver’s Wildebeest

Vancouver Cocktail

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Basilisk Negroni from Wildebeest

“A unique twist on the classic Negroni cocktail, Wildebeest’s “Basilisk Negroni” delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro Nonino,” writes one of Vancouver’s most highly regarded meat-centric restaurants. It’s often referred to as one of the city’s best places to sink a few classic-twist cocktails, so you should definitely be adding this one to your growing at-home bartender repertoire.

Ingredients

  • 30ml Mezcal
  • 20ml Cocchi Americano
  • 10ml Amaro Nonino
  • Grapefruit twist

Method

  1. Combine all ingredients in a cocktail tin.
  2. Add ice and stir.
  3. Serve in a rocks glass over ice with a grapefruit twist.

You can grab a bottle of Cocchi Americano from Wine Republic in Australia. Amaro Nonino is available from Nicks Wine Merchants.

Image: WestCosatFood / Jonathan Norton. For more recipes from Vancouver head to westcoastfood.ca.

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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