Created by Phil Ward as an exercise in flavour combinations, the Stiletta revolves around the ability of Star Anise to infuse beautifully with Campari. To further highlight this infusion, Sweet Vermouth and Blanco Tequila are added for a Negroni riff that will delight
Stir all ingredients in an ice-filled mixing glass and strain into a chilled cocktail glass
To make the Star Anise infused Campari, combine 20-star anise pods with one bottle of Campari in a jar. Seal and shake gently. Let infuse overnight. Strain through a double layer of dampened cheesecloth.
This one of many unique Negroni-inspired recipes featured in Gary Regan’s book, The Negroni.