Last week you would have had to fight a pack of designer-clad babes for a seat, but now a soft, creamy barstool is yours to savor a customized Negroni. Comprised of equal parts gin, Campari and sweet vermouth, the recipe for the blood orange-hued cocktail is an easy one. At Lincoln, however, different permutations of this elegant Italian apéritif abound. "The Negroni bar is tailored by the guest," says wine director Aaron Von Rock, "but we love making some recommendations." One version he's particularly smitten with stars Brooklyn-made Greenhook Ginsmiths gin. "It is a powerful expression," he adds, "pairing well with lighter, brighter Aperol and Cocchi's rose vermouth."
After a few of these richly-scented, restorative tipples, and maybe an order of chef Jonathan Benno's shellfish sauce-laced lobster and scallop sausage, you'll wonder why you're not lingering here between spring and fall collections.
¾ oz. Greenhook Ginsmiths gin
¾ oz. Aperol
¾ oz. Cocchi Americano Rosa
Build the ingredients in equal parts in a mixing glass. Add ice; stir 40 times with a cocktail spoon. Serve over ice in a rocks glass (or up in a Martini glass if you prefer.) For ice, a sphere or a single, large cube are best. Garnish with an orange twist.