The Oregroni

We’re fortunate in Portland to be able to eat a very diverse and enjoyable 100-mile diet. That started me thinking about 100-mile cocktails, too. Now that we have numerous gins, an Italian-style amaro, and Imbue vermouth produced in the Portland Metro Area, here’s my 100-mile take on the classic Negroni, which despite likely, and deserved groaning, I will call the Oregroni, because all of the finished ingredients are produced in Oregon.

The Oregroni

1 oz. Ransom Old Tom Gin
1 oz. Calisaya Liqueur
1 oz. Imbue Bittersweet Vermouth

Combine in a mixing glass with ice, stir for 30 seconds; pour into a chilled cocktail glass.

Garnish with an orange or lemon peel that has been rubbed around glass rim and squeezed over the cocktail. Do not neglect this, or the cocktail will seem a bit too one-note without the oil from the citrus.

While component-wise the Oregroni is similar to a Negroni, it is far drier and lighter. Plan any accompanying snacks to be lighter and saltier and with a bias toward seafood, rather than what you might serve with a Negroni.