a cocktail recipe
Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography
, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking
, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography
, on the web at risajamesphoto.com
, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.
Take a classic cocktail—the Negroni—and turn the seasonal flavors up to 11 by using a sweet vermouth infused with mulling spices. This one will keep you company during cozy season!
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 48 H
TOTAL | 48 H 15 M
| 3.5 oz
GLASS JAR OR BOTTLE WITH LID
COCKTAIL SHAKER OR MIXING GLASS + JULEP STRAINER
To make the spiced sweet vermouth, add 2 tablespoons of Selefina mulling spices to a small sauté pan. Heat over low, stirring frequently, until the spices become fragrant. Heat for two more minutes, stirring constantly so the spices don’t burn. Remove pan from heat and allow spices to cool. Add spices to a clean glass bottle or jar and pour in the entire contents of a 375 ml bottle of Italian sweet (red) vermouth. Let sit for 48 hours, shaking occasionally. Place a funnel into the neck of the original sweet vermouth bottle. Line the funnel with cheesecloth and pour the infused vermouth back into the bottle, straining out the mulling spices. Discard the mulling spices.
To make the cocktail, add 1 ounce of London Dry gin, 1 ounce of Campari, and 1 ounce of spiced sweet vermouth to a cocktail shaker or mixing glass. Add ice and stir with a long-handled spoon approximately 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with a whole star anise and a whole cinnamon stick.
Vermouth (whether red or white) should always be stored in the refrigerator once opened. If you have a vacuum seal system for open bottles of wine, you can also use that on your vermouth. When purchasing red (sweet) vermouth, look for an Italian brand. When purchasing white (dry or blanc) vermouth, look for a French brand.
The infused vermouth is delicious on its own as an after-dinner drink. Pour two ounces into a cordial glass without ice, or into a small glass over ice.
Mulling spice mixes vary widely in their formulation. Our mix is made many of some popular inclusions: cinnamon chips, orange peel, cloves, allspice, cardamom, and star anise.
1.5 oz - REFILL$3
4 oz - REFILL$7
1.5 oz - REFILL (5 PACK)$13
2 3/4" quills
Cassia cinnamon sticks are rigid making them ideal for aromatic crafting or for use as flavor-imbuing stirrers.
1.2 oz - REFILL$4
5 oz - REFILL$12
Star anise pods are as aromatic as they are visually distinctive. Star anise is warm and sweet with an intense licorice flavor that also reveals notes of mint and clove.
TRY ME - SAMPLE$0.75
3 oz - REFILL$12