Boulud Sud, Daniel Boulud's New York City restaurant boasting coastal Mediterranean fare, is prime for al fresco eating and drinking with its patio featuring views of Lincoln Center. For those looking to partake in the leisurely summertime activity of drinking outdoors, mixologist Samy Berdai has whipped up his take on some classic beverages. "Being a Mediterranean restaurant on Broadway, we love to play on iconic cocktails like the Negroni," he shares.
The Negroni is a popular Italian cocktail made of one part gin, one part vermouth rosso and one part Campari, garnished with orange peel and more often imbibed as an aperitif. In his Negroni Darmagi, Berdai swaps the sweet vermouth for Lillet Blanc and adds a house-made thyme tincture. "It makes the cocktail very Provençale," he says. "The drink is light, perfectly balancing sweet, bitter and boozey — great to sip under the sun on our terrace."
Courtesy of Samy Berdai, Boulud Sud, New York City
1 ounce Mahon gin
1 ounce Campari
1 ounce Lillet Blanc
2 dashes thyme tincture
2 dashes citrus bitters
1. Add the ingredients to a mixing glass with ice and stir until chilled.
2. Strain into a rocks glass with a 2-inch ice cube.
3. Garnish with citrus twist and serve.
Photo courtesy of Boulud Sud.
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