Have you ever wanted to drink your cocktail — and eat it, too?
You most certainly can with this playful “Negroni Panna Cotta.”
Made with gin, Campari, and vermouth just like the classic Italian cocktail, this is one panna cotta you’ll want to reserve only for grown-ups.
The recipe is from “Bar Menu” (Running Press, 2022), of which I received a review copy.
The book is by Andre Darlington, a food and beverage writer based in Philadelphia and North Carolina.
While a few specialty cocktail recipes are included, this is really a collection of recipes for food that pairs with various mixed drinks — from light bites to more substantial noshes to even desserts.Read more