There has to be a negroni recipe in this book, as it’s simply my favorite cocktail.
Put the Campari, vermouth, gin, pine syrup, cloves, and juniper berries with some ice in a cocktail shaker and shake firmly, so that the cloves bruise a little.
Strain into a large glass filled with pine ice cubes. Garnish with a cinnamon stick as a stirrer.
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