Rosie Schaaps Negroni Recipes

Steps:

• Fill a mixing glass with ice and add gin, Campari and sweet vermouth. Stir well. Strain into a chilled cocktail glass. Garnish with an orange twist.

Steps:

• Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
• Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.

Steps:

• Chop the grapefruit into small chunks and put them into a saucepan along with the orange slice, sugar, 125ml water, the cardamom pods and coriander seeds. Heat the mixture until simmering and cook for around 5 mins, crushing the fruit pieces with the back of a wooden spoon as it starts to soften to release the juices. Once the fruit has softened and the white pith has faded, take it off the heat and leave to cool. If you like you can add a splash of red food colouring to the syrup at this point.
• Once the syrup mixture has cooled, strain it and discard the spices and fruit pieces. Fill a tumbler with ice and pour in 25ml of the syrup, the grape juice and 25ml cold water. Stir gently until the outside of the tumbler feels cold, then garnish with a slice of orange, if you like.

Steps:

• Pour liquids into a rocks glass, and add a squeeze of Meyer lemon. Add as much ice as will fit. Optional garnish: a twist of lemon peel.

Steps:

• Shake bourbon and bitters over ice.
• Strain into a highball over fresh ice.
• Top up with beer.
• Grate a little nutmeg on top.

Steps:

• Fill a mixing glass with ice, and add the gin, red bitter, vermouth and salt. Stir for 30 seconds, then strain into an ice-filled lowball glass. Garnish with the orange peel.

Steps:

• Combine all liquid ingredients with ice in a mixing glass and stir until chilled, about 30 seconds. Strain into a rocks glass filled with ice. Squeeze orange twist over drink and slip into glass.

Steps:

• Fill a mixing glass with ice, and add the spirit, red bitter, sweet vermouth and dry vermouth. Stir for 30 seconds, then strain into an ice-filled lowball glass. Garnish with the citrus peel.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• To make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. Beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. Whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. Beat dough just until smooth.
• Drop dough by tablespoon onto the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. Recipe should yield about 48 cookies.
• Bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. Watch carefully to avoid burning the cookies. Allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks.
• To make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. Allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. Place the thickened mixture into the refrigerator to cool, about 30 minutes.
• In a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. Beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes.
• Choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. Repeat with remaining cookies and frosting.