This classically bitter aperitif is given a warming winter twist, using spice-infused whisky for a brilliant Christmas cocktail. For maximum flavour and for less stress on the day, you can even leave the vanilla, cinnamon and whisky mixture to infuse overnight.
- Add the vanilla pod and the cinnamon sticks to the whisky. Leave to infuse for at least 20 mins, then discard the cinnamon and vanilla. Add the Campari and the vermouth rosso to the whisky.
- Wipe the rim of each glass with a piece of orange peel, then fill with ice.
- Pour in the negroni and garnish with a twist of orange peel and half a cinnamon stick.
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