The chef Stephanie Izard created this drink as the June 2014 Negroni of the Month for the restaurant Nostrana, in Portland, Ore. The name is a reference to the Chicago restaurant Girl & the Goat, where Ms. Izard is the executive chef. The substitution of Aperol for Campari makes for a gentler drink, while the addition of Averna, a Sicilian amaro, lends a sturdy bottom note. Robert Simonson

Full Recipe

Negroni and the Goat - Biga

Author

Robert Simonson | 2019-07-03

Source

https://cooking.nytimes.com/recipes/1020314-negroni-and-the-goat

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